Simple Indian Lima Bean Curry With Cashews And Spices
Delicious lima beans are simmered in aromatic spices with onions and tomatoes and cooked over low heat. Indian lima bean curry cooks low and slow over 3 hours while the flavors marry.
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Ingredients
- 1 1/2 cups Dried lima beans soaked 8hrs-overnight
- 1 cup Cashews soaked 8hrs-overnight
- 1 cup Onion, diced medium onion
- 1 1/4 cups Tomatoes, diced
- 1 tsp Ginger, freshly grated or ginger paste
- 4 cups Water divided
Instructions
- Soak the lima beans in a large bowl overnight. At the same time rinse and soak the cashews. Be sure to cover them with plenty of water.
- In a large cast iron skillet melt the butter and add in the spices. Stir them around for 1 minute - toasting all the flavors and creating a delicious base.
- Add in the minced fresh ginger and stir for 1 minute more. Add in the onions and saute them for 2-3 minutes.
- Next add the cashews and stir them around for 1-2 minutes. They will toast up nicely in a couple of minutes.
- Add the chopped tomatoes, 2 cups of water, and the lima beans. Stir well, cover, and bring to a simmer over medium heat.
- Turn the heat to medium-low heat and simmer the lima bean mixture for about 3 hours or until the beans are tender. Use the remaining 2 cups of water to add to the dish during this time based on if it needs more liquid.
- Serve hot with naan or your favorite sides. Taste and add a little salt or fresh lemon juice if needed.
Notes
-The longer you soak the beans the better, it will reduce cooking time.
-Olive oil or canola oil can be used instead of butter.
- After you add the cashews and tomatoes, you can use an immersion blender to make a smooth paste. I like it a little chunky but either way is delicious.
-If you like garlic - make a ginger garlic paste by mincing fresh ginger and garlic cloves.
-Tomato sauce can be substituted for diced tomatoes.
-Add in a splash of coconut milk to make it more decadent.
-Over the cooking period you may have to add additional water, this is just to keep the beans cooking. Add one cup of water at a time, stir, and keep it covered.
-Another way to reduce the cooking time is to pre-cook the beans in an instant pot. It takes about 4 minutes and then a natural release.
Servings: 8