In this Easy Lima Bean Curry, frozen Lima beans are cooked in a creamy and deliciously spiced coconut cream sauce. This is a vegan curry that can be prepared in less than 30 minutes and served with rice or roti.
Ingredients
- 1 cup Frozen Lima beans
- 1 Yellow onion
- 4 cloves Garlic
- 1 inch Ginger (approximately 2 tespoons)
- 3 teaspoons Coriander
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cayenne (can be omitted for a mild curry)
- 1 cup Coconut milk
- 1 cup Crushed chopped tomatoes
- 2 Tablespoons oil
- Salt and pepper to taste
- Cilantro to garnish
Instructions
- Peel and chop the onion, ginger, and garlic.
- Add the oil to a large, heavy bottom pan and add the peel and chopped onion, ginger, and garlic and sauté about 7–10 minutes, stirring often.
- Then add in the coriander, smoked paprika, turmeric, cayenne, coconut milk, chopped crushed tomatoes, and frozen Lima beans and stir well.
- Cover the pan and let the ingredients simmer for about 10 minutes.
- Turn the stove off, remove the pan from the heat and season the Lima bean curry with salt and pepper. Serve garnished with chopped cilantro.
Notes
- Sauté the onion, ginger, and garlic for about 7–10 minutes in a large pan placed on a stovetop set to medium heat. I cook on a gas stove, but all stoves differ. While these ingredients sauté, make sure to stir them well so they do not burn.
- After all the ingredients are in the pan, make sure to cover it with a lid, so the liquid does not evaporate.
- If the curry is too thick for you, add a little water or vegetable stock to thin it out.
Nutrition
Serving: 4g | Calories: 247kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 31mg | Potassium: 395mg | Fiber: 3g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.