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    Home > Gluten-Free Vegan Recipes

    Mushroom Lima Bean Stew, Indian-Style

    Posted: Jun 29, 2011 ยท Updated: Dec 4, 2021

    Jump to Recipe Pin Recipe

    A hearty, delicious mushroom lima bean stew with Indian spices. This pairs perfectly with rice or crusty bread.

    Front shot of mushroom lima bean stew.

    Here's my recipe for today: a hearty, healthy dish that will put the spring back into your step and remind you why plant-based food is a great choice.

    This Mushroom-Lima Bean Stew, Indian-Style, is perfect for a quick and nutritious weeknight meal, and takes minutes to put together once you have your beans all boiled and ready.

    Serve it hot with a rice dish or as I did with Coconut Quinoa (recipe coming up in my next post) for a very special, very delicious meal. A lot of the flavor in this recipe comes from my garden-fresh herbs. Feel free to use any you have on hand.

    Here's the recipe. Enjoy, all!

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    Overhead closeup of lima bean mushroom stew.

    Mushroom And Lima Bean Stew, Indian-Style

    A hearty, delicious mushroom lima bean stew with Indian spices. This pairs perfectly with rice or crusty bread.
    4.72 from 7 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Curry
    Cuisine: Indian inspired
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Mushroom Lima Bean Stew
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Servings: 8
    Calories: 128kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 cup dried lima beans , rinsed and soaked overnight, then cooked until tender. If you have a pressure cooker, you can skip the soaking.
    • 8 oz crimini mushrooms (substitute with portabella for a meatier flavor, or button)
    • 1 large onion , chopped into a small dice
    • 1 cup tomato puree
    • ยฝ cup white wine (optional-- I like it because it adds another layer of flavor, but Indians don't usually cook with wine, so feel free to skip)
    • 2 tablespoon minced fresh herbs (I used thyme and sage, but you can use any "spicy" herb you have on hand, like rosemary or oregano. Basil would be fine too, but add that at the end of the cooking)
    • 1 tablespoon garam masala
    • ยฝ teaspoon cayenne
    • ยผ teaspoon turmeric
    • 1 tablespoon garlic paste
    • 2 teaspoon vegetable oil
    • Salt to taste
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    Instructions

    • Heat the oil in a saucepan and add the onions and mushrooms.
    • Stir to coat with oil and saute until the onions start to take on a sheen, about 2 minutes.
    • Add the white wine and cook, stirring, until most of the wine has evaporated. Add the herbs, tomato puree, powdered spices, and cook for another two minutes.
    • Add the cooked lima beans with any water leftover from cooking them and stir well. If you didn't have enough cooking water, add some regular water.
    • Bring to a boil, lower to a simmer, and cook another 3-4 minutes. Add salt to taste. Turn off the heat and garnish, if you like, with more fresh herbs.
    • Enjoy!

    Nutrition

    Calories: 128kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 698mg | Fiber: 6g | Sugar: 5g | Vitamin A: 246IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Becky

      October 13, 2021 at 6:42 pm

      At what point are you to add the garlic paste?

      Reply
    2. Charlene

      January 18, 2021 at 1:31 am

      I've never used garlic paste in a recipe, and looking at the commercially available options, it appears that many contain preservatives and/or other "unpronouncables". Can fresh garlic be substituted?

      Reply
      • Vaishali

        January 18, 2021 at 2:08 am

        Yes you should make your own. Just put garlic through a garlic press or use a mortar and pestle.

        Reply
    3. Angela

      May 25, 2020 at 9:43 pm

      Hi was cruising the net for recipes, I am vegetarian for over 30 years and found a few years ago my health (arthritis)much improved by removing all nightshades IE potato, tomato, capsicum, eggplant. So am always trying to find interesting but simple recipes without them. ( Eating out can be a nightmare too! As most vego options have either tomato or potato) Suggestions would be appreciated??

      Reply
    4. Subhashini

      May 21, 2017 at 1:34 pm

      4 stars
      I love recipes with unique combo. This is good variation to enjoy mushroom instead of usual mushroom matar gravy. Can we use Indian herbs like dhania or pudina here?

      Reply
      • Vaishali

        May 22, 2017 at 8:52 pm

        Hi Subhashini, yes, absolutely, dhania would be great.

        Reply
    5. Kate

      January 28, 2016 at 3:49 pm

      I like your recipe and would have preferred it without the politics. I think it's a misstep to say that some people change only because their tastebuds are weak or lack determination. Researching and learning, and then coming to change your opinion is called growing up. We are allowed to change our minds based on our experiences. Calling someone a liar and polarizing the topic isn't going to help your cause.
      Personally, I know vegans who had health issues while eating a clean diet and taking supplements, and regained health after eating animal and fish products. It may not be happening to you, but can happen.

      Reply
      • Wendy

        February 09, 2021 at 4:03 pm

        I was vegetarian for 20 years and have been vegan for the past 8 years, if you are truly vegan I just don't see how you could go back to eating meat, I do not eat meat substitutes as they look too much like the real thing. Being vegan has made me more aware of animal suffering , there is no way I could do anything now other than eat plant based food. which by the way I love. I don't know anyone who has health issues on a plant based diet, yes somethings don't agree with all of us but one can find away around it if you really want to instead of making it an excuse to return to meat eating.

        Reply
    6. Doob

      December 23, 2014 at 3:42 pm

      I have mixed feelings on the whole plant based diet. On one hand you see people getting carried away with fake foods that are not any better for your health verses a lean cut of farm raised beef. Do I think a plant based diet is the way to go? I guess it is. I eat a plant based diet but I feel like it's a glorified way of taking food away from farm animals. instead of killing them outright just eat their food. Don't get me going on palm oil, yes let's take away land from the rain forest to make vegan butter. don't forget if you do dialysis most plant protein has too much potassium, and phosphorus for them to consume.

      Reply
    7. Gina

      August 13, 2012 at 12:06 am

      I just made this. I just ate this. Twas good. ๐Ÿ™‚

      Reply
    8. Gayatri

      July 27, 2011 at 3:53 am

      Wow this is a really great post. I don't eat meat but a lot of my friends do. In fact a close friend and I have had countless arguments because she genuinely believes, "eating meat is essential to maintain the balance in our ecosystem."

      Anyway my point is, your argument that that there is no ethical way to eat meat is bang on. The animal is dead. And sadly, vegetarian/vegan advocacy groups simply don't have the resources to compete with large corporations that get a kick out of killing, culling and feeding that to humans.

      PS - Planning to try the recipe this weekend.

      Reply
    9. Vaishali

      July 18, 2011 at 12:53 pm

      Mihika, thanks!

      Ingrid, feel free to use any bean that's quite "buttery"-- any white bean would do but I wouldn't substitute with, say, black or red beans.

      Ameya, thanks!

      Soumya, use any wine that you would drink-- don't use wine specifically labeled "cooking wine" because that is usually of an inferior quality.

      Reply
    10. Soumya

      July 18, 2011 at 12:28 am

      When you mention white wine, what kind should I use for cooking? I've never used wine for cooking, but always wanted to give it a try.

      Reply
      • Diana

        January 12, 2021 at 11:24 pm

        5 stars
        My fiance and I make sure to eat vegetarian meals throughout the week. This was the perfect comfort food dish! Filling, but light. I just added salt and some cabbage. Yummy, thank you!

        Reply
    11. Ameya

      July 04, 2011 at 8:36 pm

      Very powerfully written post, Vaishali! It's really a shame how many people revert back to their old habits after a long-enduring success. The curry looks absolutely scrumptious-I especially like the addition of white wine. Having just returned from a year abroad in France, I am very eager to try out the addition of wine to Indian cooking ๐Ÿ™‚

      Reply
    12. INGRID

      July 03, 2011 at 9:41 am

      huh! Lesson learned! Tomato puree and tomato paste are NOT the same! I now have the most tomatoey curry possible.
      ~Ingrid

      Reply
    13. INGRID

      July 02, 2011 at 12:00 pm

      hi! Great post, great recipe.
      Quick question, have you tried subbing the lima beans with any other type, say borlotti? My pantry has no lima beans at the moment.
      ~ thanks, Ingrid

      Reply
    14. Mihika

      July 02, 2011 at 12:09 am

      Super post. I agree, that's something that always makes me angry.

      Reply
      • Nell

        December 30, 2020 at 9:56 pm

        Itโ€™s the land and resource use for raising animals for our food that Mother Earth cannot endure. Water.
        Sustainable gardening. Essential for our survival on this planet.

        Reply
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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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