Curried Lima Beans with Tomatoes and Aromatic Spices
A comforting Indian-inspired dish featuring tender lima beans simmered with golden sautéed onions, fresh cherry tomatoes, and warming spices like turmeric and chili powder. The beans are pressure-cooked until perfectly tender, then combined with the aromatic vegetable base to create a flavorful curry that's both satisfying and nutritious. Perfect as a weeknight dinner served over rice or with Indian breads, this recipe showcases how simple pantry ingredients can transform into something deeply flavorful. The gentle spicing makes it approachable for all palates while the fresh cilantro garnish adds a bright finishing touch.
Ingredients
- ½ cup Camellia Baby Lima Beans, drynavy beans1:1legume-swap
similar cooking time
- 4 cups water, for soaking
- 4 cups water, for cooking
- 2 medium onions, diced small
- 10 whole cherry tomatoes, whole
- 1 tbsp cooking oil, coconut oil recommended
- ½ tsp chilli powder
- ¼ tsp turmeric powder
- 4 coriander leaves, for garnishing
Instructions
- 1
Soak lima beans in water for at least 4-5 hours or overnight, then drain
- 2
Add fresh water and cook beans in pressure cooker until tender, about 15 minutes on medium heat until 1 whistle
- 3
Allow pressure to release completely before opening, then set beans aside
- 4
Heat oil in frying pan or wok on medium heat
- 5
Add chopped onions and sauté until almost golden brown
- 6
Add tomatoes and sauté until they begin to wilt
- 7
Add turmeric powder and chili powder, sauté for 30 seconds
- 8
Add cooked lima beans without cooking water and mix well
- 9
Add reserved bean cooking water as needed for desired consistency
- 10
Add salt and mix well
- 11
Simmer until mixture comes to a gentle boil, then turn off heat
- 12
Garnish with fresh cilantro and serve hot with rice, roti, or bread
Tips
Don't overcook the lima beans in the pressure cooker as they'll become mushy and turn the dish into paste.
Reserve the bean cooking water to adjust the curry's consistency to your preference.
Sauté the onions until golden brown for deeper flavor before adding the tomatoes.
Good to Know
Refrigerate leftovers for up to 3 days. The flavors improve overnight.
Can be made 1 day ahead. Reheat gently and add water if needed to loosen.
Serve hot with basmati rice, roti, or crusty bread.
Common Mistakes
Don't skip soaking the beans or they won't cook evenly in the pressure cooker.
Don't open the pressure cooker before pressure releases to avoid undercooked beans.
Substitutions
similar cooking time
FAQ
Can I use canned lima beans instead of dried?
Yes, use 2 cups drained canned lima beans. Skip the soaking and pressure cooking steps, and add them directly to the sautéed vegetables.
What if I don't have a pressure cooker?
Simmer soaked lima beans in a regular pot for 45-60 minutes until tender, checking periodically and adding water as needed.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The flavors actually improve after the first day as the spices meld together.