A lima bean curry in a creamy, spicy orange sauce with cilantro.
For years now, one of my favorite quickie recipes has been a flavorful but utterly simple cauliflower curry that requires just a minimum of ingredients.
The cauliflower goes into a tomato sauce that, together with some turmeric, creates a glorious orange color.
But this time I thought, why not substitute the cauliflower with beans?
So in went some lima beans, those creamy, flavorful little nuggets, and the result was quite wonderful. I guess one could use both cauliflower and limas, and I might just try it that way the next time I make this dish.
So here's this glorious, gorgeous but super-easy dish that will have you coming back for seconds, and thirds.
- 1 cup lima beans (cooked or canned)
- 2 tomatoes (diced)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon vegetable oil
- A pinch asafetida or hing (optional)
- 1 teaspoon cayenne (use less for less heat)
- ½ teaspoon turmeric
- 3 cloves garlic (minced)
- ½ cup cilantro (minced)
- Salt to taste
- Blend together the tomatoes, cumin-mustard powder and garlic, using just enough water. Set aside.
- Heat the oil in a saucepan. Add the cumin seeds for tempering, and when they sputter, add the asafetida, if using, and the blended tomato mixture.
- Add the cayenne and turmeric powders and stir in. Cook on medium heat, stirring occasionally, about 10 minutes.
- Now add the beans and liquid to the saucepan. Add salt to taste, and continue to cook until the gravy thickens, about 10 minutes. (If you use cauliflower, add the florets raw when you would the beans, but stir-fry for a couple of minutes before you add some water. Check regularly to ensure that the cauliflower does not overcook.)
- Garnish with cilantro. Serve hot with rice.