Butter bean chili curry

butter bean chili curryLima Bean or known as  Butter Bean (Phaseolus lunatus) is a legume grown for its edible seed.  Lima beans are known for their rich, buttery, starchy texture and flavor. How to cook Lima bean: Soak overnight. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 60 minutes, or until tender. 

I’ve made this dish for appetizer, you could serve it also as side dish.

lima beans  saute

butter bean  butter beans

Butter bean chili curry
  • 200g dried lima bean /butter bean
  • 1 onion, sliced
  • 3 big tomatoes, chopped
  • 3 red chilies, sliced
  • 3 tablespoons oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon mustard seeds
  • 3 pieces curry leaves
  • 200ml coconut milk
  • salt and pepper
  1. Soak butter bean overnight, remove the rest of the water, wash it.
  2. Boil water, cook the beans for one hour. cool down and drain.
  3. Heat oil in a saucepan, sauté sliced onion and red chilies for 4-5 minutes, add chopped tomato, cook another 3 minutes.
  4. Add curry powder, ground coriander and mustard seeds. stir well.
  5. Add boiled butter bean, stir it well.
  6. Pour coconut milk, add curry leaves, season with salt and pepper.
  7. Reduce the heat, simmer for 20 minutes until the sauce becomes thick.


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