My “More-with-Less” cookbook is surprisingly diverse. I was expecting page after page of German and Midwestern recipes – read generally BLAND. However, many of the recipes were submitted by Mennonite missionaries from across the globe, so I found more appealing options than I expected.
One recipe that has been unique to add to my rotation of regulars is Pakistani Kima. It’s basically a beef curry with other vegetables, served on rice. Still skeptical about the authenticity of a recipe from a Midwestern cookbook, I did a little research and found that keema is a traditional Indian and Pakistani dish with ground meat. I think this version is slightly Americanized, but the basics hold true. After making this a few times, I have tweaked the recipe a bit, so the following is my own edit.
- 2 T. butter or vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 lb. ground beef
- 1 T. curry powder
- 1/4 tsp. each of cinnamon, ginger and turmeric
- 2 cans petite diced tomatoes, drained
- 2 potatoes, peeled, diced and par-cooked (microwave on high 4 minutes, stirring once)
- 1 12-oz bag frozen green beans (steam-in-the bag variety, microwave 3 minutes)
Cook onions and garlic in butter/oil. Add ground beef and cook until browned. Add all other ingredients and stir. Simmer for 25 minutes or until potatoes are tender. Serve over cooked rice.
The “More-with-Less” recipe version calls for green beans or peas, and from what I’ve read the peas would be more authentic. But I prefer green beans. The spices provide great warmth and flavor; this is not a spicy curry. It’s easy prep and easy clean-up. I figured it comes to around $7 for ingredients, plus rice and spices I already had in my pantry. That is just over $1 per serving – wow! Even Hannah liked it, though she mostly went for the potatoes. Maybe she would have preferred it with peas.
Seems odd to have potatoes with rice, but I’m all about carbs, so bring ’em on :)
I used brown rice, so I consider it a whole grain instead of a carb. But I really do enjoy carbs. Many of the traditional recipes I found did not mention serving with rice.