Pakistani Kima (Beef Curry)

4 tbsp coconut oil
2 cups chopped onion
2 cloves minced garlic
1 pound ground beef (or ground chicken, turkey, tofu, etc)
3 oz (dry) Bob's Red Mill TVP, reconstituted
3 tbsp curry powder
4.5 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp turmeric
4-6 cups tomatoes (canned is fine, NO SUGAR ADDED pls)
1 head cauliflower, in florettes
2 cups snapped green beans
2 cups frozen peas

* For a vegan option substitute beans or a soy product (like TVP) for the meat.
* Curry note: I use a mild sweet curry but you could go as spicy as you like.
* serve over brown rice if you like, or with whole grain pitas to sop up the sauce

Melt oil in a large pan. Add onion and garlic, cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)

Add meat (or TVP or tofu or whatever you're using) and cook thoroughly.

Add curry, salt and spices. Stir well.

Add cauliflower, tomatoes and peas to the pan. Bring to a simmering boil. Reduce heat, cover and simmer for 25 minutes, or until cauliflower is done.

Serving Size: 8 servings

Number of Servings: 1

Recipe submitted by SparkPeople user REVALLYSON.