Veggie Life, Summer 2001: Lima Bean Curry

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* Exported from MasterCook *

 

LIMA BEAN CURRY

 

Recipe By :Laxmi Hiremath

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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3/4 Cup large dried lima beans -- soaked overnight

1/4 teaspoon cumin seeds

1 piece cinnamon stick -- (1 inch)

2 bay leaves

1 1/2 teaspoons vegetable oil

1/2 cup chopped onion

1/2 teaspoon minced garlic

1 teaspoon grated ginger root

1/2 cup chopped tomato

2 tablespoons grated fresh or unsweetened flaked coconut

3 tablespoons chopped fresh cilantro

2 1/2 cups water

1/8 teaspoon cayenne

1/2 teaspoon paprika

1/2 teaspoon salt

 

1. Drain and rinse beans, set aside. In a small heavy skillet

over medium-high heat, saute cumin seeds, cinnamon, and

bay leaves in oil for 1 minute. Add onion, garlic, and ginger

and saute until onion begins to brown, about 3 minutes. Add

tomato, coconut, and 2 tablespoons cilantro. Cook until

tomato is barely soft, 2 minutes. Remove from heat and dis-

card cinnamon stick and bay leaves. Transfer to a blender or

food processor, add 1/4 cup water, and blend until smooth.

2. In a large heavy pot, combine beans, tomato-onion puree,

and remaining 2-1/4 cups water. Bring to a boil, reduce heat

to medium, and cook, covered, until beans are tender, about

30 minutes. Stir in cayenne, paprika, and salt and let stand,

covered, for 5 minutes. Transfer to a serving bowl; garnish

with remaining cilantro.

VEGAN

PER SERVING: 143 CAL (29% from fat), 7g PROT, 5g FAT, 20g CARB, 183mg

SOD, Omg CHOL, 6.9g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 26 Calories; 1g Fat (40.2% calories from

fat); trace Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 183mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0