Butter bean curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by soaking your Dried Lima Beans for at-least 2 to 3 hours into room temperature water.. After 2 to 3 hours, drain them.. Pop them into the pressure cooker.. Add in 1 teaspoon of salt as well double the water level of the quantity of the Butter beans.. Always bear in mind to keep it a 1:2 ration of Dried Butter beans : Water.. Because these do take some time to cook.. Pressure cook these for around 20 minutes or until tested done.. Reserve..

Step 2

Meanwhile, in a deep saucepan heat your vegetable oil over medium heat.. While your oil is heating, thinly chop your onion

Step 3

Stir half of the chopped onions into your hot oil and reserve the remaining chopped onions..

Step 4

Cook for 3 to 4 minutes over medium heat or until pinky in color.. While your onion is cooking, prepare your curry paste.. Start by roughly chopping your tomatoes as well as your chilies

Step 5

Stir your tomatoes and chilies in a deep bowl as well as 2 tablespoon of your curry powder, 1 tablespoon of turmeric powder,your 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, your remaining half onion as well as 1/4 glass of water

Step 6

Mix everything together

Step 7

At this stage your onion should be ready and pinky in colour Stir in your curry paste. Give everything a good stir

Step 8

Cook for 2 to 3 minutes over medium heat.. After 3 minutes reduce your heat to LOW and cover and allow to cook for 10 minutes.. Bearing in mind to keep an eye and stirring from time to time so that your curry paste do not get burnt

Step 9

After 10 minutes, stir in your Cooked Lima Beans with around 1 glass of the remaining stock from the Lima Beans.. Stir Gently to avoid crushing your Lima Beans.. Increase your heat to medium.. Allow to cook for a further of 5 minutes or until your gravy has turned thick enough.. Rectify your salt to taste.. Sprinkle over your thinly chopped Coriander..