Pakistani Kima Beef Curry w/ vegan and AIP options

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Meats

Prep Notes


-Dice the potatoes small.It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters!

- Add the peas later inthe cooking time to keep their color more vibrant.

- Substitute ingredientsand 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 low carb option,sub green beans for the peas and cauliflower for the potatoes — any low carboption you like. How about radishes for the potatoes :)?

- For a vegan optionsubstitute beans or a soy product (like TVP) for the meat. I don’t personallyrecommend soy, but it does work and tastes great.

- Curry note: I use amild sweet curry (my youngest doesn’t like spicy anything!) – In case youmissed it, here is my Sweet Curry Recipe :-).

- The recipe calls for potatoes but I have done this with sweet potatoes and it’s ahhmazing. Plus it meets paleo standards that way.

Ingredients


  • 2 – 3 Tbsp oil (I recommend coconut oil.)
  • 1 cup chopped onion (I use ¼ 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.)
  • 1½ Tbsp curry powder (See Sweet Curry Powder Recipe). Here's a nightshade free curry.
  • 2¼ tsp sea salt 
  • ⅛ tsp pepper (omit for AIP)
  • ⅛ tsp cinnamon
  • ⅛ tsp ginger
  • ⅛ tsp turmeric
  • 2½ – 3 cups tomatoes (about 1½ 14 oz cans) (omit for AIP and use this Nomato Sauce instead.)
  • 3 potatoes or sweet potatoes (see low carb options below. Use sweet potato for AIP.)
  • 2½ – 3 cups peas (see low carb/paleo options below. Use snow peas for AIP.)

Directions


  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


This is my most requested recipe – it pleases everyone, even those who don't care for curry! This Pakistani Kima is gluten-free, dairy-free, with low carb, paleo, AIP, and vegan options - plus it's full of nourishing real food ingredients.


Serve this with:

  • Rice (I prefer brown organic.  Mine cooks in 19 minutes in my pressure cooker – Yippee!)
  • Cauliflower Rice (now that I am eating more low carb and AIP)

Credit

wholenewmom

http://wholenewmom.com/recipes/ground-hamburger-ground-recipes-recipes-for-indian/

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DISCLAIMER: I am a Certified Holistic Health Coach and certified by the American Association of Drugless Practitioners. I received my training from the Institute of Integrative Nutrition in New York, NY, USA, where I studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world’s top health and wellness experts, including Dr. Andrew Weil, Dr. Deepak Chopra, Dr. David Katz, Dr. Walter Willett, Dr. Mark Hyman, Dr. Alejandro Junger, Dr. John Douillard, Dr. Liz Lipski, Dr. Josh Axe, Donna Gates, and many other leading researchers and nutrition authorities.

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