Ingredients with Measurements:
- 2 cups of dried lima beans, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of vegetable broth
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked lima beans and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for 5 minutes until translucent.
4. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
5. Add the curry powder, cumin, coriander, turmeric, salt, and black pepper and stir for 1 minute until the spices are fragrant.
6. Add the lima beans, vegetable broth, and diced tomatoes and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour or until the lima beans are tender.
8. Add the coconut milk and lemon juice and stir to combine.
9. Using a blender or immersion blender, blend the curry until it reaches your desired consistency (optional).
10. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 330
- Fat: 16g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
Substitutions for ingredients:
- You can use canned lima beans instead of dried lima beans, but reduce the cooking time to 30 minutes.
- You can use chicken broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add other vegetables such as carrots, potatoes, or bell peppers.
- You can add protein such as chicken, shrimp, or tofu.
- You can add more spices such as cinnamon, cardamom, or chili powder.
Tips and tricks:
- Soaking the lima beans overnight will help them cook faster and more evenly.
- If you don't have a blender or immersion blender, you can use a potato masher to mash some of the lima beans for a creamier texture.
- Adjust the amount of spices to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
- Garnish with fresh cilantro, sliced red onions, or a dollop of plain yogurt.
Garnishes:
- Fresh cilantro
- Sliced red onions
- Plain yogurt
Pairings:
- Rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the lima beans overnight to reduce the risk of food poisoning.
- Store the leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Curry is a dish that originated in South Asia and has been adapted and modified in many different cultures.
Flavor profiles:
- This lima bean curry has a rich and creamy flavor with a hint of spice from the curry powder and cumin.
Serving suggestions:
- Serve this lima bean curry as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Indian