Double Bean Curry
A rich spiced thick gravy wrapped around soft hearty lima beans
Equipment
- Insta Pot
Ingredients
- 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
Instructions
- 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.
Notes
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.)
Nutrition
Calories: 325kcalCarbohydrates: 25gProtein: 9gFat: 22gSaturated Fat: 2gTrans Fat: 1gSodium: 1186mgPotassium: 718mgFiber: 9gSugar: 5gVitamin A: 927IUVitamin C: 11mgCalcium: 40mgIron: 3mg
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