Lima Bean Curry Recipe (Easy, Vegan, 25-Min)

Simple delicious Lima bean curry with frozen Lima beans

Lima Bean Curry Recipe (Easy, Vegan, 25-Min)

5 from 4 votes

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Prep Time: 5

Cook Time: 20

Servings: servings

Cost: $8 a serving approximately

Author: Shashi

This lima bean curry is a creamy, deliciously spiced coconut curry made with frozen lima beans. It's a vegan dish you can have on the table in less than 30 minutes, with only 10 ingredients, and it's a great way to turn a bag of frozen lima beans into a comforting weeknight dinner.

Ingredients

1 cup Frozen Lima beans
1 Yellow onion
4 cloves Garlic
1 inch Ginger (approximately 2 teaspoons)
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

Common Mistakes to Avoid

Skipping the sauté time. Rushing the onion, ginger, and garlic leaves the curry tasting flat. Give it the full 7–10 minutes.

Leaving the pan uncovered while simmering. This lets too much liquid evaporate and can leave the curry drier than intended. Keep the lid on.

Using too much turmeric. A little goes a long way; too much can make the curry taste metallic.

Not adjusting the thickness. If the curry turns out too thick for your taste, add a splash of water or vegetable stock rather than leaving it as is.

Adding frozen lima beans too early or too late. They go in with the other ingredients, not before the sauté and not as an afterthought after simmering, so they have time to heat through evenly.

Under-seasoning. Since salt and pepper are added at the end, taste before serving and adjust so the spices come through fully.

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