Indian Kheema

Paleo | Whole 30 | Gluten Free

Serving Size 4
Total Time 40 Minutes



3 tbsp evoo
1 medium onion, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
1 lb ground beef
2 medium tomatoes, chopped
1 cup beef broth
Spice Mix (1 tsp cumin, 3 tsp ground coriander, 2 tsp paprika, 1 tsp garam masala, 1/2 tsp cayenne pepper)
1/4 cup cilantro, chopped
2 tsp apple cider vinegar
1 cup broccoli, chopped
Half bunch asparagus, chopped
3 handfuls kale, chopped
Salt and pepper, to taste

  • On medium heat, sauté onions in evoo until golden

  • Add ginger and garlic, sauté for 1 minute

  • Add spice mix, sauté for 1 minute

  • Add meat, break into clumps and cook until brown

  • Add beef broth, tomatoes, and bring to boil. Reduce heat to low and add broccoli

  • Cook for five minutes, then add asparagus.

  • Cook for five more minutes and add kale, cilantro and apple cider vinegar.

  • Serve over caulirice or eat plain

tips & tricks

Another serving option is over cabbage noodle. 


Slice cabbage really thin and sauté in olive oil until soft.

When chopping kale, remove from stems. 

Tel: 985-869-2036

New Orleans, Louisiana

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