Is this a real Pakistani recipe? I have no idea. Let’s go with yes… totally authentic. Authentic or not, it is really simple and really delicious. BONUS: it’s a one pot wonder. I was first introduced to this recipe by Wellness Mama. I have made this several times since that introduction and have altered it to our personal preferences. There is a lot of flexability with this recipe– you can switch up the vegetables to your liking or to whatever you have on hand. Give it a try and let me know what you think!
Here’s what you need:
- 2 lbs. ground beef
- 1 stick of butter (or 1/2 cup of fat of choice)
- 1 large onion, peeled and diced
- 1 7 oz. jar of tomato paste
- 1/2 of a butternut squash, peeled and diced
- 2 Tbsp. curry powder
- 3 tsp. salt
- 2 heaping tsp. of each of the following: cinnamon, ginger, turmeric, garlic powder
- 1 tsp. black pepper
- 8 oz. fresh baby spinach
- handful of fresh cilantro, chopped fine
- sour cream (optional)
NOTE: I also use the following variations.
Use 4 diced sweet potatoes, white potatoes or a small head of cauliflower in place of the butternut squash.
Use green beans, peas, kale or broccoli instead of the spinach.
Here’s what you do:
- In a large skillet, heat butter over medium heat.
- Add onion and saute until it begins to soften.
- Add ground beef and stir around as it begins to brown.
- Add tomato paste and seasonings; stir well. Brown the beef.
- Add the butternut squash, reduce heat to medium low and cover for 10-15 minutes.
- Add baby spinach and continue to cook (covered) over medium low heat until the vegetables are cooked through.
- Stir in cilantro at the end.
- Plate and top with sour cream, if desired.