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!
Servings 4 Servings
Calories 159kcal
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.
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