Many people consider Lima Beans (also known as butter beans) boring, but here’s a way to make Lima Beans Curry that will spruce up this usually ignored vegetable. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein and a very good source of cholesterol-lowering fiber.
Frozen Lima Beans – 16oz packet (washed)
Oil – 4 tsp
Cumin Seeds – ½ tsp
Mustard Seeds – ½ tsp
Asafoetida (Hing) – pinch
Turmeric Powder – ¼ tsp
Onion – 1 small (chopped finely)
Green Chili – 1 (finely chopped – optional)
Ginger – 1 tsp (finely grated)
Garlic – 3 cloves (finely chopped)
Tomato Sauce – 8oz can
Red Chili Powder – ¼ tsp (to taste)
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Cumin Powder – ½ tsp
Salt – 1 tsp (to taste)
Water – 1 cup
Cilantro Leaves – 5 sprigs (chopped for garnishing)
- Heat Oil in a pressure cooker or pressure pan on medium heat.
- Once Oil is hot, add Cumin Seeds and Mustard Seeds and allow them to sputter.
- Add Asafoetida and Turmeric Powder, then the Onions, Green Chili, Ginger and Garlic.
- Cook until Onions are light brown.
- Stir in Tomato Sauce and cook until oil starts to separate.
- Add Red Chili Powder, Coriander Powder, Garam Masala, Cumin Powder, and Salt. Mix well and cook for 1-2 minutes.
- Mix in Lima Beans and Water.
- Pressure cook for 1 whistle and turn off heat.
- Once pressure is gone from the cooker, remove lid and adjust water, salt or other masalas.
- Garnish with Cilantro and serve with Rice or Chapattis.
- Serves 3-4.
- If you don’t have a pressure cooker, Lima Beans can be cooked in a microwave with ½ cup of water, salt and turmeric powder. Prepare the Onion and Tomato Sauce mixture in a separate non-stick pan and mix in cooked Lima Beans.
- For those of you who enjoy a tangier flavor, Lime/Lemon Juice can also be added at the end.