Back in the day, my parents cooked from a certain cookbook quite a lot. That book, Whole Foods for the Whole Family, was published by LaLeche League International, which, just as it sounds is a still-active breastfeeding advocacy group.
At any rate, many of these recipes have become old standards in our family, and this christmas, my parents got all three of us (that is, myself and my two brothers) copies of the original.
So, to celebrate this momentous occasion, here’s one of the best recipes in the book, for Kima–which appears to be a ground beef curry dish originating in either northern India or Pakistan. Thanks go out to Rose Isdale of Christchurch, New Zeland for submitting this recipe to La Leche League in the first place! Enjoy:
1 lb. ground beef or cubed tofu*.
1 onion, chopped
1 clove garlic, minced.
1 tbs. butter
1 1/2 tsp. curry powder
1/2 tsp. salt
dash of pepper
2-3 tsp. soy sauce
2 potatoes, diced
2 carrots, diced
1 cup peas
1 stalk celery, diced
2-3 tomatoes, quartered
*A note on the tofu: cubed tofu is fine, but if you’re looking to keep the ground beef texture, place a block of tofu in the freezer, allowing it enough time to freeze solid. Then thaw it out, and crumble it. It will mimic the look and feel of ground beef quite well.
1). Saute onion and garlic butter.
2). Add beef (or tofu) and brown.
3). Add seasonings and vegetables.
4). Simmer 30 minutes.
According to the recipe, “this may be adapted to include any favorite foods. Mushrooms make a delicious addition. I’ve found that toddlers love this meal as well as adults because all the food is in tasty, bite-sized pieces.”