Lima beans tend to lend themselves beautifully into stews with an earthier, spicier touch than most bean dishes. This is especially true of this beautiful curry from Madagascar, who pairs Lima beans with a spicy tomato sauce in a delicious way.
This Lima bean curry is fast and easy to throw together, perfect for a weeknight meal. You can serve it with African polenta (fufu) or even rice, for extra convenience.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Ful Medames (Stewed Fava Beans) (Egyptian and generally Middle Eastern).
Five years ago: Strawberry and cream biscuits (scones).
Six years ago: Paprikás Csirke (Chicken Paprikash) (Hungarian).
Seven years ago: Mini Nutella and walnut pies.
Eight years ago: Caribbean romance (cocktail), Mousse au chocolat (French chocolate mousse) and Carrot bread (with walnuts).
Ingredients (serves 2):
- 1 and 1/4 cups dried lima beans
- 1 TBS olive oil
- 1 onion, chopped
- 1 can (28 oz.) crushed or diced tomatoes
- 2 cloves garlic, minced
- 2 TBS curry powder
- Pinch of cayenne pepper
- Salt & black pepper to taste
- Oil for frying
- 4 cups water
Rinse the Lima beans in a colander under cold water. Place beans in a large bowl or cooking pot; cover with water and set aside to soak overnight.
Heat olive oil in a skillet; add chopped onion and sauté for about three or four minutes, or until onions are soft and translucent. Stir in minced garlic, curry powder, cayenne pepper, salt and black pepper.
Add the tomatoes; bring to a simmer and cook for about ten minutes or until tomatoes begin to break down.
Drain the Lima beans and stir into the mixture. Also add 4 cups of water.
Bring to a simmer and cook until beans are tender and sauce has thickened, around one hour or ninety minutes. Add more water if necessary.
When the beans are tender and the sauce coats the back of a spoon well, it's ready. Remove from the heat and serve.
It's done, dig in!
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