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.
- Serves: 2
- Difficulty: Easy
- 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)
- 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)