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Home / Recipes / Curry Recipes

Lima Bean Curry

Published: Mar 9, 2020 · Modified: Mar 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 2 Comments

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LIMA BEAN CURRY

This Lima Bean Curry recipe is a vegan, flavorful, and satisfying dish made with ingredients available at your local grocery store(except one secret ingredient: Garam masala). It wonderfully complements weeknight dinner meals and is ready in under 30 minutes.

lima bean curry served in a place with rice and garnished with lemon wedges and cilantro

My family is fond of curries. Over the years, I’ve tried countless variations and experimented with different ingredients to simplify the process. And this recipe is a true winner!

This lima bean curry recipe is with minimal ingredients and with minimal process, but still packed with the same rich and luxurious flavors as traditional curry.

If you're craving curry and looking for an easy recipe(like this Madras lentils), this one is all yours! Bookmark it to savor this curry for years to come! You can also use it as a base to create numerous variations and flavor combinations.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • How To Make Lima Bean Curry
  • ♨️How To Adjust The Heat Level
  • The Leftovers
  • FAQ
  • More Curry Recipes To Try
  • 📖 Recipe
the close up view of the lima bean curry, with the onion tomato based sauce

Why You'll Love This Recipe

⭐️It's super easy, made with minimal ingredients.

⭐️It's budget-friendly and freezer-friendly.

⭐️It's a perfect make-ahead meal for a busy weeknight dinner.

Ingredients

  • Lima beans: I have used frozen lima beans. If you're using dry ones, soak them for about eight hours. If you are using fresh lima beans, you can add them directly to this recipe.
  • Onions: I used yellow onions in this recipe, but feel free to use red onions. Red onions provide a mild warmth, whereas yellow onions give a hint of heat. Both these variations work in this lima bean curry recipe.
  • Tomatoes: I have used fresh tomatoes and puréed them using a food processor. Fresh ingredients enhance the flavor and make the dish taste even better. However, you can also use canned tomatoes.
  • Chili powder: I used the chili powder from Walmart, which has garlic and other flavors mixed in, and it works great in this recipe. You can also use Indian red chili powder for a spicier kick.
  • Garam Masala: Our secret ingredient, and a must in this lima beans curry recipe, as it brings out all the authentic Indian flavors. You can find it in specialty stores or online(I got mine from my Wegman's).
  • Cilantro: It adds a fresh and robust flavor to the curry. If you're not a fan of cilantro, you can skip it.

How To Make Lima Bean Curry

sauteing onion
  1. Heat oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent (about 4 minutes).
fresh tomato puree added
  1. Pour in the freshly puréed tomatoes (or canned crushed tomatoes) and cook for 4 minutes until the mixture thickens slightly.
spices are added to make lima bean curry
  1. Stir in the chili powder, garam masala, and salt. Saute for 30 seconds without browning.
frozen lima bean curry added to the curry base
  1. Add the frozen lima beans and 2 cups of water. Cover and cook over low-medium heat for 10 minutes until the beans are tender and the curry thickens. Garnish with chopped cilantro and serve hot with rice or naan bread.

♨️How To Adjust The Heat Level

This lima bean curry has a noticeable heat, primarily from the chili powder used in the recipe. However, you can easily adjust the spice level to suit your preference.

For a mild heat, swap the chili powder with sweet or smoked paprika.

If you enjoy more heat, add some cayenne pepper, use Indian red chili powder, or toss in fresh jalapeños(while sautéing the onions) for a bolder kick. Keep in mind that this will slightly alter the flavor profile.

The Leftovers

  • Leftover lima bean curry can be repurposed to make soup, added to a salad, or tossed with pasta.
  • Store leftovers in the refrigerator for up to three days or in the freezer for up to three months.
  • To thaw, transfer the curry to the refrigerator overnight or gently defrost it in the microwave to thaw.
  • Reheat on the stovetop over medium heat, adding a splash of water if needed. Alternatively, you can microwave(my favorite method of reheating) it with a sprinkle of water to maintain its texture and flavor.

FAQ

Can I make it with dry lima beans?

Yes, soak it for about 6 hours and cook it on low-medium heat for about 45 minutes, or until it turns tender.

Can I make the curry in the Instant Pot?

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.

What To Serve With?

This lima bean curry is best served with steamed white rice, brown rice, or quinoa. Naan bread and Indian-style flatbreads also pair well.

More Curry Recipes To Try

  • Bell pepper curry is made with onions, tomatoes served in a white bowl.
    Bell Pepper Curry
  • paneer tikka mas
    Paneer Tikka Masala
  • butternut squash curry served in a dinner plate with rice
    Butternut Squash Curry
  • instant pot chicken curry served in a plated with onion rings and lemon slices
    Instant Pot Chicken Curry

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.

📖 Recipe

lima bean curry served over bed of rice.

Lima Bean Curry

Lima Bean Curry is a vegan, flavorful, and satisfying dish ready in under 30 minutes! Made with simple ingredients and freezer-friendly!
4 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
30 minutes minutes
Servings: 4 Servings
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Ingredients

  • 2 cups Lima beans frozen
  • 1 tablespoon olive oil or vegetable oil
  • 1 onion medium size/finely chopped
  • 1 tomato medium size(or ½ cup canned crushed tomatoes)
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 2 cups water
  • ½ teaspoon salt
  • 2 tablespoons cilantro chopped/for garnish/optional

Instructions

  1. Puree fresh tomatoes in a food processor or blender and set aside.
  2. Heat oil in a pan over medium heat.
  3. Add the chopped onion and sauté until it turns soft and translucent, about 4 minutes.
  4. Pour in the freshly pureed tomato (or canned crushed tomatoes) and cook for 4 minutes or until the mixture thickens slightly.
  5. Stir in the chili powder garam masala, and salt.
  6. Add the frozen lima beans and 2 cups of water.
  7. Cover and cook over low-medium heat for 10 minutes, or until the beans are tender and the curry has thickened.
  8. Turn off the heat and garnish with freshly chopped cilantro.
  9. Serve hot with rice, naan, or any bread of your choice.

Notes

  • Adjust the spice level by swapping chili powder with paprika for mild heat or adding cayenne/jalapeños for extra heat.
  • Use frozen, fresh, or soaked dry lima beans; dry ones need about 6 hours of soaking and 45 minutes of cooking.
  • Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months. Reheat on the stovetop or microwave with a splash of water.
  • Serve with rice, naan, or flatbreads, or repurpose leftovers into soup, salad, or pasta dishes.

Nutrition

Calories: 159kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 495mg | Fiber: 6g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

Additional Info

Course Side Dish
Cuisine American, Indian
Author Sujatha Muralidhar
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Comments

    4 from 1 vote

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    Recipe Rating




  1. Anonymous says

    May 13, 2021 at 6:45 pm

    Nice recipe. Easy to follow and very delicious

    Reply
    • Sujatha Muralidhar says

      May 13, 2021 at 9:59 pm

      Thank you so much for your review. Glad you liked this recipe.

      Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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