Lima Beans in Curry Sauce

Softened lima beans and potatoes are impregnated with a curry gravy made of aromatic herbs and leaves, spices, tomatoes and onions.


  1. 400 grams lima beans
  2. 1 eggplant cut into quarters 
  3. 2 potatoes cut into quarters
  4. 2 tomatoes, crushed
  5. 1 small onion, sliced
  6. 1 teaspoon garlic paste
  7. 1 teaspoon ginger paste
  8. 2 tablespoon curry powder
  9. 2 tablespoon thyme leaves
  10. 5 curry leaves
  11. 1/2 cup of coriander leaves
  12. 1/2 cup of spring onion
  13. 1 tablespoon oil


  1. Soak the lima beans overnight. Wash and pressure cook them with a little salt until it is soft
  2. Heat the oil in a pan, add the thyme, curry leaves, sliced onions and stir fry for 2 minutes
  3. Make a paste with the curry powder and a little water, and pour it in the pan. Stir well
  4. Add the ginger paste, garlic paste, eggplant and the potatoes and a little warm water
  5. Cover and simmer until the potatoes and eggplant are 3/4 done
  6. Add the crushed tomatoes and the boiled lima beans and give it a stir
  7. Cover and cook until the tomatoes, eggplant and potatoes are completely done
  8. Add water according to preferred consistency
  9. Cover and simmer for a few minutes
  10. Turn off theheatand garnish with coriander leaves and spring onions

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