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–+ servings

Double Bean Curry

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

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

Equipment

  • Insta Pot

Method
 

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

Nutrition

Calories: 325kcalCarbohydrates: 25gProtein: 9gFat: 22gSaturated Fat: 2gTrans Fat: 1gSodium: 1186mgPotassium: 718mgFiber: 9gSugar: 5gVitamin A: 927IUVitamin C: 11mgCalcium: 40mgIron: 3mg

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.)
 

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