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.

Pakistani Kima

• 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.