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Butter Beans Curry

Posted on June 18, 2019 by Swati Leave a Comment on Butter Beans Curry

Quick 10 minute dinner! Butter Beans (Lima Beans) dry curry.

When I cook pulses and beans I usually soak the dry beans/pulses for the required time (couple of hours or overnight depending on what I’m soaking). I would then pressure cook the beans/pulses before making the curry.

However there are always days when I don’t have the time or I’m just too lazy – and the ready cooked tins which I keep in my pantry come to my rescue. So easy to put together and yum!

The ingredient list looks long, but if you do a lot of Indian cooking most of them are regular staples which you would have.

Overview

  • Serves: 2
  • Difficulty: Easy

Ingredients

  • 400g Butter beans in water tin (I use the one from Tesco)
  • One finely chopped onion
  • Two finely chopped cloves of garlic
  • Half a teaspoon grated ginger
  • One finely chopped green chilli (more if you like more heat or skip if you prefer it mild)
  • One medium sized tomato, chopped (can be skipped)
  • Salt to taste
  • 1 tbsp cooking oil (I use groundnut oil)
  • 1 tbsp cumin seeds
  • Half tsp turmeric powder
  • Half tsp cumin powder
  • Half tsp coriander powder
  • Half tsp chilli powder
  • One tbsp lemon juice
  • One tbsp kasturi methi
  • Chopped coriander – for garnish (optional)

Method

  • Drain the water from the butter beans and run cold water and keep aside
  • Heat oil in a medium size cooking vessel
  • When oil is hot at cumin seeds and wait till they splutter
  • Add the garlic and green chilli and fry for a few seconds till the aromas are released
  • Add the chopped onion and grated ginger and saute till the onions have some colour
  • Add all the spices – turmeric powder, cumin powder, coriander powder, chilli powder
  • Add the tomatoes (if using) and saute for a few minutes
  • Add the butter beans and cook for a few minutes till they are well coated with the onion/tomato sauce
  • Turn off the heat
  • Squeeze the lime and add the kasturi methi and stir through
  • Garnish with chopped coriander and serve with chappatis (or any flatbread of your choice)

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Author: Swati

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