Lima Bean Curry
A lima bean curry in a creamy, spicy orange sauce with cilantro.
Servings: 8 servings
Calories: 53kcal
Ingredients
- 1 cup dried lima beans (cook until tender before using; reserve 1 cup of the cooking liquid)
- 2 tomatoes (diced)
- 2 teaspoon cumin seeds (divided)
- 1 teaspoon mustard seeds
- 1 tablespoon avocado oil or any neutral oil
- A pinch asafetida or hing (hing, optional)
- 1 teaspoon cayenne (use less for less heat)
- ½ teaspoon turmeric
- 3 cloves garlic (minced)
- ½ cup cilantro (minced)
- Salt to taste
- 1 cup reserved bean cooking liquid
Instructions
- Blend together the tomatoes, a teaspoon of cumin, mustard seeds and garlic, using just enough water. Set aside.
- Heat the oil in a saucepan. Add the remaining 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 cooked lima beans and 1 cup reserved bean cooking 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.
Notes
Gluten-free guidance: Pure asafetida is gluten-free but most commercial powdered asafetida contains wheat flour as an anti-caking agent. If you are gluten-free shop for brands that are gluten-free certified, or skip this ingredient.
Nutrition
Calories: 53kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg