Solo: Pakistani Kima

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Solo: Pakistani Kima

Paleo-style, delicate mince curry made from lean steak mince, cauliflower, beans and tomatoes and flavoured with garlic, curry, paprika, cinnamon, ginger and turmeric. Yum yum!

Ingredients to serve 1

  • 1/4 x onion - peel and chop finely
  • 1/2 clove x garlic - crush, peel and chop finely
  • 150g x steak mince
  • 1/8 head x cauliflower - cut into small florets
  • 75g x green beans - cut into 3cm pieces
  • 1/2 tin x tomatoes
  • 1/2 tbsp x curry powder
  • 1/8 tsp x cinnamon
  • 1/8 tsp x ground ginger
  • 1/8 tsp x turmeric
  • 1/4 tsp x salt (coarse ground from your pantry)
  • 1/8 tsp x pepper (coarse ground from your pantry)
  • 3 tsp x butter (from your pantry)
  • olive oil, salt & pepper (from your pantry)


Step 1

Melt the button in a large pan over medium heat. Sauté onion and garlic for 4 to 5 minutes until onion is translucent. Turn up the heat to medium high and add the steak mince and break up with a spoon. Stir and cook until meat is nice and brown.

Step 2

Now add the curry, cinnamon, ginger, turmeric, salt and pepper. Stir well. Add tinned tomatoes - including the liquid - and crush with a spoon (or potato masher). Add cauliflower and green beans and stir. Taste to check seasoning and add more salt and pepper if needed.

Step 3

Once the mixture is simmering, turn the heat down to medium-low and leave to cook for about 20 minutes, stirring occasionally. You’ll know its cooked when the cauliflower is tender enough to push a fork into it.

Step 4

To serve, place the mixture in the serving bowl and enjoy.