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Lima bean and vegetable curry Recipe

Indian · Main course · 45 min total

A hearty and flavorful curry made with lima beans and a medley of vegetables, simmered in a spiced coconut sauce. Perfect for a comforting weeknight dinner.

Ingredients

• 1 cup dried lima beans, soaked overnight and drained (or 2 cups canned, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups mixed vegetables (e.g., diced carrots, green beans, bell peppers)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. If using dried lima beans, cook them in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside. If using canned, skip this step.
2. Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic and ginger, cook for 1 minute until fragrant.
4. Stir in cumin, coriander, turmeric, paprika, and cayenne. Cook for 30 seconds.
5. Add diced tomatoes and cook for 5 minutes, stirring occasionally.
6. Pour in coconut milk and bring to a simmer.
7. Add the cooked lima beans and mixed vegetables. Season with salt. Cover and simmer for 15-20 minutes, until vegetables are tender.
8. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Tips

• Serve over steamed rice or with warm naan bread.
• For extra protein, add cubed paneer or tofu.
• Leftovers can be refrigerated for up to 3 days.

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