Pakistani Kima (Beef Curry)

Ingredients

2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (I use 1/4 cup minced)
1 clove garlic, minced (see The Easiest Way to Peel Garlic)

1 lb ground beef (or other meat or even chicken.  See below for vegan option.)
1 1/2 Tbsp curry powder (See Sweet Curry Powder Recipe- Do It Yourself)
2 1/4 tsp salt (I recommend Real Salt)
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric

2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
3 potatoes
2 1/2 – 3 cups peas

Method

1.  Melt oil or butter in a large pan.

2.  Add onion and garlic (if using minced, add a bit of water to reconstitute).

3.  Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)

4.  Add meat and cook thoroughly.

5.  Add curry, salt and spices.  Stir well.

6.  Dice potatoes.

7.  Add potatoes, tomatoes and peas to the pan.

8.  Bring to a simmering boil.  Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.

Notes:

• Dice the potatoes small.  It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters!
• Add the peas later in the cooking time to keep their color more vibrant.
• Substitute ingredients and add more or less to your taste.  However, if you add more potatoes, onions, or peas, you will need to increase the seasonings.
• For a really low carb option, sub green beans for the peas and cauliflower for the potatoes.
• For a vegan option substitute beans or a soy product (like TVP) for the meat.  I don’t personally recommend soy, but it does work and tastes great.
• Curry note:  I use a mild sweet curry (my youngest doesn’t like spicy anything!) – In case you missed it, here is my Sweet Curry Recipe  .