As a snack, side dish, or as a main meal, this lima bean curry is a flavorful and filling option for when you just want to go meatless.
- 1 cup Camellia brand Large Lima Beans or Baby Lima Beans
- 1 tsp oil
- 1 onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 tomatoes, pureed
- 1/4 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp coriander or dhania powder
- 1/4 tsp channa masala or chicken masala seasoning
- coriander leaves for garnish
- 1/4 tsp ghee
Rinse and sort beans
In a saucepan, cover beans with water and bring to a boil. reduce to a simmer and cook until beans are tender. Drain beans, reserving cooking liquid, and set both aside.
Heat oil in a saucepan. Cook onions and green chili until onions are translucent.
Add ginger-garlic paste to saucepan, and stir until well blended.
Add tomatoes and cook for 5 minutes.
Add turmeric, chili powder, coriander or dhania powder, channa masala or chicken masala seasoning, and sauté for 1 minute.
Add cooked beans and reserved cooking liquid.
Simmer 5-10 minutes, or until well blended. Garnish with coriander leaves and ghee.
Source: Camellia Brand
