Simple, yet nutritious curry made with lima beans. It is coconut-ty and with flavors of cilantro. Best served with roti/rice.
Edited on 03/26/2021 to make it reader-friendly and fix formatting issues.
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Ingredients
- Frozen Lima Beans (See Recipe Notes)
- Oil
- Garlic,
- Ginger
- Onion
- Green Chilli/Serrano Pepper
- Garam Masala
- Coriander Powder/Ground Corainder Seeds
- Turmeric
- Asafoetida/Hing
- chopped Cilantro
- Fresh/Frozen Grated Coconut (See Recipe Notes)
- Cumin Seeds
- chopped Tomatoes
garnish
- Ginger, Julienned
Equipment Needed
- Medium sized pan/Kadahi
- Measuring cups & spoons
- Food Processor/Indian Style Mixer-Grinder
- Cooking Spoons
Step By Step Instructions {Pictorial}
Heat 2 tsp oil in the kadahi/pan. Add chopped ginger and garlic and saute for a minute.
Add the onions and fry them till they turn translucent.
Mix in the spice powders - coriander powder/ground coriander seeds, turmeric, asafoetida/hing, and garam masala and saute for a couple of minutes till the spices lose their raw smell.
Now add the green chilli/serrano pepper slices.
To the above, add the chopped cilantro leaves and saute till the leaves wilt.
Throw in the coconut and mix well. Remove from fire and let the mixture cool down to room temperature before grinding.
Once the mixture has cooled down completely, grind it to smooth paste using a food processor/Indian style mixer grinder. Use very little water (if at all required) to help you in grinding.
Heat the pan/kadahi (I reuse the same pan/kadahi I used earlier) with 1 tsp of oil. When the oil is hot, add cumin seeds.
When the cumin seeds crackle, add the ground paste and saute for a minute or two.
Pour sufficient quantity water and bring it to a boil.
Add the frozen lima beans and salt and mix well.
Cook the lima beans for 15-20 minutes or till they are well cooked. When the lima beans are cooked, stir in the chopped tomatoes.
Bring it to a boil and turn off the heat.
Garnish with ginger julienne and serve. (See Recipe Notes).
Inspiration For This curry 🙂
ad about the best spice-herb pairings for lima beans at thekitchn and figured out that one of the herbs that goes well with Lima Beans is cilantro/coriander leaves. So, here is my take on Lima Beans curry - the protein and fiber rich nutty buttery goodness in refreshing cilantro gravy. It does not take a lot of time to prepare nor does it need many fancy ingredients. You can find the baby lima beans from the frozen vegetable section and is a quick dish that you can prepare in no time. I serve it with rice and also with rotis or chappatis.
A Note About Hing
If you are new to Indian cuisine, you might be surprised to see a spice - Asafoetida - which is a pungent smelling spice and is used in a lot of Indian cooking (especially in cooking beans). This spice not only acts as a flavor enhancer but also helps with digestion. Read more about Asafoetida at wikipedia. If you do not find asafoetida, it is not a big deal, do not let that stop you from trying this protein-packed nutritious lima beans curry. Powdered Hing has gluten.
To know more about the spices used in the recipe, check out my most essential Indian spices.
If you are following a gluten-free diet, make sure you read the labels to ensure that the ingredients you use are indeed gluten-free.
Serving Suggestions
We love this simple curry with steamed rice and yogurt. If I have the apple pickle at hand, that also goes very well this dish.
You can also serve this roti/chappathi.
Leftovers?
Don't worry if you have leftovers. You can safely store in the refrigerator for 2-3 days in an airtight container.
This can be easily reheated on the stovetop/microwave.
Lima Beans Curry
Simple, yet nutritious curry made with lima beans. It is coconut-ty and with flavors of cilantro. Best served with roti/rice.
Lima Bean Curry
Ingredients
- 12 oz 340g Frozen Lima Beans (See Recipe Notes)
- 3 tsp Oil divided
- 2-3 cloves Garlic chopped
- 1 inch Ginger chopped
- 1 cup finely chopped Onion
- 1-2 Green Chilli/Serrano Pepper edges trimmed and chopped (adjust to your taste)
- ½ tsp Garam Masala
- ½ tsp Coriander Powder/Ground Corainder Seeds
- ¼ tsp Turmeric
- ⅛ tsp Asafoetida/Hing
- 1 cup finely chopped Cilantro
- 2-3 tbsp Fresh/Frozen Grated Coconut See Recipe Notes
- 1 tsp Cumin Seeds
- 1 cup finely chopped Tomatoes
Garnish
- 4-5 pieces of Ginger Julienne
To Serve
- Lemon Wedges optional
Equipment Required
- Medium sized pan/Kadahi
- Measuring cups & spoons
- Food Processor/Indian Style Mixer-Grinder
- Saute Spatula
Instructions
- Heat 2 tsp oil in the kadahi/pan. Add chopped ginger and garlic and saute for a minute.
- Add the onions and fry them till they turn translucent.
- Mix in the spice powders - coriander powder/ground coriander seeds, turmeric, asafoetida/hing, and garam masala and saute for a couple of minutes till the spices lose their raw smell.
- Now add the green chilli/serrano pepper slices.
- To the above, add the chopped cilantro leaves and saute till the leaves wilt.
- Throw in the coconut and mix well. Remove from fire and let the mixture cool down to room temperature before grinding.
- Once the mixture has cooled down completely, grind it to smooth paste using a food processor/Indian style mixer grinder. Use very little water (if at all required) to help you in grinding.
- Heat the pan/kadahi (I reuse the same pan/kadahi I used earlier) with 1 tsp of oil. When the oil is hot, add cumin seeds.
- When the cumin seeds crackle, add the ground paste and saute for a minute or two.
- Pour sufficient quantity of water and bring it to a boil.
- Add the frozen lima beans and salt and mix well.
- Cook the lima beans for 15-20 minutes or till they are well cooked. When the lima beans are cooked, stir in the chopped tomatoes.
- Bring it to a boil and turn off the heat.
- Garnish with ginger julienne and serve. (See Recipe Notes).
vijayalakshmy payyakkil says
Looks very tasty
Framed Recipes says
Hmmm it is tasty. This has become sonShine's favt these days.
Nirmala says
looks yummy....
Framed Recipes says
Thank you Nirmala. If you get lima beans, do try this. :).