Ingredients with Measurements:
- 2 cups dried lima beans, soaked overnight
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup vegetable broth
- 2 cups chopped mixed vegetables (such as carrots, bell peppers, and zucchini)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked lima beans. In a large pot or Dutch oven, cover the beans with water and bring to a boil. Reduce heat and simmer until tender, about 45 minutes to 1 hour. Drain and set aside.
2. In the same pot, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender, blend the tomato mixture until smooth. Alternatively, transfer the mixture to a blender and blend until smooth, then return to the pot.
6. Add the chopped vegetables and cooked lima beans to the pot. Season with salt and pepper to taste.
7. Bring the curry to a simmer and cook until the vegetables are tender, about 20-25 minutes.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 55g
Protein: 18g
Fiber: 18g
Sodium: 600mg
Substitutions for ingredients:
- Lima beans can be substituted with any other type of dried beans
- Vegetable broth can be substituted with chicken or beef broth
- Mixed vegetables can be substituted with any vegetables of your choice
Variations:
- Add a can of coconut milk for a creamier curry
- Add a tablespoon of curry powder for a stronger curry flavor
- Add a cup of cooked chicken or shrimp for a meatier curry
Tips and tricks:
- Soak the lima beans overnight to reduce cooking time
- Use a blender or immersion blender to make the curry smoother
- Adjust the amount of cayenne pepper to your preferred level of spiciness
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro or chopped peanuts.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with rice, naan bread, or roasted vegetables.
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 foodborne illness.
Food history:
Curry is a dish that originated in India and has since spread throughout the world, with many different variations and ingredients.
Flavor profiles:
This Lima Bean and Vegetable Curry has a warm and spicy flavor, with a creamy and slightly sweet undertone from the lima beans.
Serving suggestions:
Serve this curry as a main dish with rice or as a side dish with roasted vegetables.
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Region: Indian