The simple and delicious lima bean Curry is easy to make in under 20 minutes. Spoiler alert, this Indian-style curry can turn into a favorite dish for the whole family.
About This Recipe
This vegan, protein-rich side dish pairs nicely with what we serve. Made with easy-to-find ingredients, it wonderfully fits weeknight dinner meals.
Like any other curry recipe, this lima bean curry is freezer-friendly and tastes great even after storage(check also this Madras lentils and Indian salmon curry). It is a perfect addition to your meal prep menu.
The process of making lima bean curry is suitable for any cooking method. Choose any cooking method you are comfortable with-instant pot, stovetop, or slow cooker. It gives us a full range of freedom to choose our own, and we will discuss the instructions for making each one below.
What Is Lima Bean Curry?
Lima beans Curry is a side dish with thick, spiced gravy and soft-cooked lima beans. It’s made in the Indian style, with the lima beans cooked and simmered in an onion-tomato gravy infused with other warm spices.
This Indian-spiced Curry is my all-time favorite choice when I crave something spicy. It is easy to put together, and the variations are unlimited.
The Ingredients
- Lima beans. You have options: use canned, dry, or frozen lima beans. For dried beans, soak overnight. For canned beans, discard the water. For frozen beans, add directly to the pan; thawing is not required.
- Onion. Yellow onion is my personal choice, it gives secret sweetness. However, use the onion that you usually use. Slicing thinly and chopping it further provides the curry with a silky texture.
- Tomato. I made it with freshly pureed Roma tomato. Yet, plum tomatoes and canned diced or crushed tomatoes are equally good.
- Garlic. Finely grated garlic is the best.
- Ginger. In Indian cooking, garlic and ginger always go together. They are not only flavor enhancers.
- Red chili powder. If you worry about the heat, substitute with cayenne pepper or paprika.
- Ground coriander adds thickness and a wholesome flavor to Indian-style cooking. A small bag costs about $3 and can last a year.
- Turmeric powder. Used for medicinal purposes for thousands of years, though it will not alter the taste of the curry, I would strongly recommend using it.
- Cumin seeds. The best seasoning provides the curry a facelift.
- Cilantro. Used for garnishing, it makes the curry with a refreshing aroma.
How To Make Lima Bean Curry?
Get ready. To make the lima bean curry, place a pan over medium heat. Add vegetable oil and cumin seeds. Wait for a few seconds for the oil to sizzle.
Make the base. Add finely chopped onion and saute until it becomes soft and tender.
Now add grated ginger and garlic. Stir further until they are fragrant but without burning them. Now add tomato and cook until the mixture thickens.
Add spice powders. Now add red chili powder, ground coriander, and turmeric powder.
Stir in for a couple of seconds in medium to low heat.
Stir in 1.5 cups of water and salt. And bring it to a boil.
Cook Lima beans. Add lima beans and cook by covering with a lid.
In medium flame, cook until the curry thickens to the desired consistency. If not, add water and cook until it's completely done.
Garnish. Garnish with chopped cilantro and serve.
Variations
Drizzling a teaspoon of lemon juice is optional, and I highly recommend it.
- Green chili. Add slit green chili while sauteing onion for a more robust hot Lima bean curry, and discard before serving.
- Garam masala. I can't imagine an Indian dish without garam masala. Go ahead and add it. It makes the curry with a restaurant-style finish.
Frequently Asked Questions
You can find them in the frozen vegetable aisle in most grocery stores.
Yes, soak it for about 6 hours and cook in low-medium heat for about 45 minutes or until it turns tender.
Yes, follow the same recipe. Set the Instant Pot to saute mode and follow the process until the lima beans are added. Then, cover the lid, set the cooking timer manually to 4 minutes, and allow the pressure to release naturally. Garnish with cilantro and serve.
This lima bean curry is best served with steamed white rice, brown rice, or quinoa. Naan bread and Indian-style flatbreads also pair well.
📖 Recipe
Lima bean curry
Ingredients
- 3 tablespoon vegetable oil
- 1 cup onion finely chopped
- 1 tablespoon ginger garlic paste
- 1 cup tomato roughly chopped
- 1 teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 tsp salt
- 11/2 cups water
- 1 cup lima bean frozen
Instructions
- Over medium heat in a pan, add vegetable oil and finely chopped onion.
- Saute until the onion turns soft and transulancent.
- Add ginger garlic paste and stir until fragrant.
- Toss roughly chopped tomato and saute until they turn mushy.
- Add red chili powder, coriander powder, turmeric powder, and salt.
- Stir for few seconds without burning them.
- Add water and lima beans. Cover with the lid and cook for 15 minutes in medium heat, or until the lima beans cooked thoroughly and the gravy reaches desired consistency.
Notes
- Sprinkle salt while sauteing onion and tomato to make them cook fast and even. But make sure to adjust the salt when adding it finally.
- Storing. Once cooked, allow the curry to reach room temperature. Please transfer it to the airtight containers and freeze or refrigerate it.
- Refrigeration. Suitable to use for up to 5 days.
- Freezing. Choose freezer-safe containers or bags for best results; use for up to 3 months.
- Reheating. Thaw by refrigerating overnight microwave for 2 minutes. If needed, stir and cook further. For the stovetop method, add lima bean curry to the pan, and with ¼th portion of water(like if you reheat 1 cup of curry, add a quarter cup of water). Heat until it turns warm.
Anonymous says
Nice recipe. Easy to follow and very delicious
Sujatha Muralidhar says
Thank you so much for your review. Glad you liked this recipe.