Lima Beans Stew

Softened lima beans, carrots and potatoes are simmered in a light gravy made with onions, thyme, ginger, garlic and tomatoes.


  1. 400 grams lima beans (gros pois)
  2. 2 potatoes cut into quarters
  3. 2 carrots, sliced into round shapes
  4. 2 tomatoes, crushed
  5. 1 small onion , sliced
  6. 1 teaspoon garlic paste
  7. 1 teaspoon ginger paste
  8. 2 tablespoon thyme leaves
  9. 1/2 cup of coriander leaves
  10. 1/2 cup of spring onion
  11. 1 tablespoon oil


  1. Soak the lima beans overnight
  2. Wash and pressure cook by adding a little salt
  3. Heat the oil in a pan
  4. Add the sliced onion and thyme leaves and stir fry for 2-3 minutes
  5. Add the potatoes, carrots, crushed tomatoes, garlic and ginger paste and a little water
  6. Stir well, cover and cook on medium heat by constantly checking and adding more water if required
  7. Cook until potatoes and carrots are almost done
  8. Add the lima beans and season with salt
  9. Allow to simmer for about 8-10 minutes
  10. Turn off the heat and garnish with finely chopped coriander leaves and spring onion

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