Indian Lima Beans
Dive into the vibrant flavors of Indian cuisine with this creamy and aromatic Indian Lima Beans curry. Featuring tender lima beans simmered in a rich coconut milk base infused with fragrant spices like cumin, turmeric, and garam masala, this recipe is a delightful blend of comfort and bold flavors. Freshly grated ginger, garlic, and ripe tomatoes create a luscious masala paste, while the finishing touch of fresh cilantro adds a burst of freshness. Perfectly balanced and naturally gluten-free, this vegan-friendly curry pairs wonderfully with steamed basmati rice or warm naan, making it an ideal choice for a hearty weeknight dinner or a crowd-pleasing meal. Ready in just 45 minutes, it's an easy yet exotic way to elevate your dinner table!
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Recipe Information
Ingredients
- 2 cups Lima beans (fresh or frozen)
- 2 tablespoons Oil (vegetable or coconut)
- 1 teaspoon Cumin seeds
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 medium Tomato (finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Garam masala
- 1 cup Coconut milk
- 1 cup Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Prepare the lima beans: If using fresh lima beans, rinse them thoroughly. If using frozen lima beans, rinse under cold water to thaw slightly.
Heat oil in a large skillet or pan over medium heat.
Add cumin seeds to the hot oil and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until aromatic.
Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes a thick paste.
Add the lima beans to the pan and stir well to coat them in the spice mixture.
Pour in the coconut milk and water. Stir to combine.
Season with salt and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally, until the lima beans are tender and the curry thickens.
Stir in garam masala during the last 2-3 minutes of cooking.
Turn off the heat and garnish the curry with fresh cilantro.
Serve hot with steamed rice, naan, or your favorite flatbread. Enjoy!
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 36.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3091 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
