Double (Lima) Bean Curry

So, the first Nor’Easter of the year is still happening. I want curry, but I am not about to venture out, it’s cold, it’s wet, it’s windy, all the things not conducive to wandering about.

Searching the pantry, I have some dried lima beans, a can of tomato and chili peppers, and some vegetable stock. In my spice cabinet, I have some garam masala I made, that I am being pushed to use, along with some curry powder that also needs to be included in a dish. One supposes it is curry time. As this is not a “classic” Indian curry, we’ll just chalk any of the differences down to my tendency to take good ideas from many cultures, abuse them, and claim them. Yeah, another culinary mugging in progress.

If you aren’t following a vegetarian diet, feel free to add smoked ham hocks to the pot, or add some extra flavor with some sliced smoked sausage or diced bacon.

Double Bean Curry

A rich spiced thick gravy wrapped around soft hearty lima beans
Prep Time 15 minutes
Cook Time 30 minutes
Soak Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Indian, Indo-Chinese
Servings 2
Calories 325 kcal


  • Insta Pot


  • 1 cup Lima Beans Washed, Sorted, ~ 1/2 bag
  • 1 ea Onion Peeled, chopped fine
  • 1/2 tbsp Garlic Minced
  • 1/2 tbsp Ginger Grated or paste
  • 1 tsp Chili Pepper powder "Kasmari"
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Tumeric
  • 1 tsp Salt
  • 1 tsp Garam Masala
  • 1 tsp Curry Powder
  • 3 tbsp Neutral oil
  • 1 cup Tomatoes Chopped, or ~1 can
  • 1 1/2 cup Vegetable Stock Low Sodium


  • Wash and sort the beans
  • Place in a large bowl (these will swell considerably), cover with water, soak for 1 hour.
  • Set the instapot to saute, add the oil and bring to a spider
  • Add the onions and saute until the onion turn soft and translucent.
  • Add the garlic and ginger, saute until fragrant.
  • Add the spices and saute until fragrant
  • Add tomatoes and saute until they start to wilt, ~3-5 minutes
  • Add the beans, cover with vegetable stock (~1 1/2) cup
  • Set for high pressure, lid up, and cook for 20 minutes
  • Release the pressure and remove the lid.
  • Select saute to reduce the gravy to a thick texture.
  • Taste, Season, Balance flavor
  • Serve with a drizzle of good olive oil and a side of rice.


One can replace the vegetable stock in this with chicken for a non-vegetarian version.
The spices listed are a guide, season to your taste.
I have made this with red curry paste, I’ve included diced Jalapenos in with the onions.  (Beware this may be irritating to your eyes.)


Calories: 325kcalCarbohydrates: 25gProtein: 9gFat: 22gSaturated Fat: 2gTrans Fat: 1gSodium: 1186mgPotassium: 718mgFiber: 9gSugar: 5gVitamin A: 927IUVitamin C: 11mgCalcium: 40mgIron: 3mg
Keyword Curry, Lima Bean
Tried this recipe?Let us know how it was!

  Filed under: Autumn, Bean, Cultural-Misappropriation, Indian, InstaPot, Vegan, Vegetarian

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