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.
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.
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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
- Heat oil in a pan over medium heat. Add the chopped onion and sauté until soft and translucent (about 4 minutes).
- Pour in the freshly puréed tomatoes (or canned crushed tomatoes) and cook for 4 minutes until the mixture thickens slightly.
- Stir in the chili powder, garam masala, and salt. Saute for 30 seconds without browning.
- 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
Yes, soak it for about 6 hours and cook it on 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.
More Curry Recipes To Try
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
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
- Puree fresh tomatoes in a food processor or blender and set aside.
- Heat oil in a pan over medium heat.
- Add the chopped onion and sauté until it turns soft and translucent, about 4 minutes.
- Pour in the freshly pureed tomato (or canned crushed tomatoes) and cook for 4 minutes or until the mixture thickens slightly.
- Stir in the chili powder garam masala, and salt.
- Add the frozen lima beans and 2 cups of water.
- Cover and cook over low-medium heat for 10 minutes, or until the beans are tender and the curry has thickened.
- Turn off the heat and garnish with freshly chopped cilantro.
- 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.
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.