Lima Beans Stew
Softened lima beans, carrots and potatoes are simmered in a light gravy made with onions, thyme, ginger, garlic and tomatoes.
Ingredients
- 400 grams lima beans (gros pois)
- 2 potatoes cut into quarters
- 2 carrots, sliced into round shapes
- 2 tomatoes, crushed
- 1 small onion , sliced
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 tablespoon thyme leaves
- 1/2 cup of coriander leaves
- 1/2 cup of spring onion
- 1 tablespoon oil
Instructions
- Soak the lima beans overnight
- Wash and pressure cook by adding a little salt
- Heat the oil in a pan
- Add the sliced onion and thyme leaves and stir fry for 2-3 minutes
- Add the potatoes, carrots, crushed tomatoes, garlic and ginger paste and a little water
- Stir well, cover and cook on medium heat by constantly checking and adding more water if required
- Cook until potatoes and carrots are almost done
- Add the lima beans and season with salt
- Allow to simmer for about 8-10 minutes
- Turn off the heat and garnish with finely chopped coriander leaves and spring onion