Lima Beans Curry

Lima beans, also known as butter beans, are a good source of cholesterol-lowering fiber and provide virtually fat free high quality protein. This post is a very easy and healthy lima beans recipe. Back in Mauritius, we call it “cari gros pois” or “Daube de gros pois”. One reason I love cooking lima beans is that I can cook lots and then keep in the fridge for later meals(which is totally time-saving for students like me)

Lima Beans Curry Recipe

Ingredients:
1/2 medium onion, chopped
2 medium tomatoes, chopped
300g white kidney beans, soaked overnight
2-3 red chilies, slit
coriander leaves, chopped
1/2 tsp ginger-garlic paste
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp garam masala powder

Steps:
1. Heat oil in a pressure cooker and once oil is hot, add the cumin seeds and mustard seeds. Allow them to sputter.
2. Add onions, red chilies, ginger-garlic paste and turmeric powder. Cook until onions are light brown.
3. Add the tomatoes and cook until oil starts to separate.
4. Add the garam masala, cumin powder and salt.
5. Mix in the lima beans (white kidney beans) and add water. The amount of water should be such that it covers twice the level of beans.
6. Pressure cook for about 10-15 minutes on medium heat.
7. Turn off the heat and once pressure is gone from the cooker(I just put the cooker under cold water, like my mom says), check if the lima beans are cooked. If not, continue to pressure cook and add water if needed.
8. When the lima beans are cooked, check for salt.
9. Garnish with coriander leaves and serve with rice or chapattis.

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