30-minute Indian-Style Butter/Lima Bean Curry

You can get this curry on the table in just about 30 minutes or less. It is made with lots of veggies and herbs for a nutritious and soothing meal. Being larger and softer than most other beans, butter beans, also known as lima beans, add such a great texture and flavor.

If you want to add some more color to this dish, serve with small green salad on the side or add fresh spinach, bok choy or kale during the last 5 minutes of cooking.

Ingredients (serves 3)

For the paste

1/2 cup sweet pepper, seeds removed and finely chopped
1 small tomato
1 red onion
4 cloves of garlic
2 tbsp olive oil

For the curry

1 cup bell pepper, chopped
2 cups eggplant, chopped
1 cup zucchini, chopped
1.5 cup cooked butter beans
2.5 cups tomatoes, chopped
1.5 cup bean sprouts
1 tbsp peanut butter
1/2 -1 cup chopped parsley (cilantro works too)

Herb mix

2 tsp ground cumin seeds
1 tsp garlic powder
1/2 tsp ground cinnamon
1 tsp turmeric powder
1 tsp onion powder
1 tsp ground coriander seeds
2 tsp dried oregano
Black pepper and sea salt to taste

Directions

In a small blender or food processor, blend all paste ingredients until smooth. Set aside.
Combine all herbs for the herb mix in a small bowl.
In a pot, heat cooking oil over medium heat. Fry herb mix until fragrant while stirring.
Stir in bell pepper, zucchini, and eggplant. Toss to coat with the herbs and cook for 1 to 2 minutes.
Then add the paste, peanut butter, and tomatoes. Add a little water and cook fro 10-15 minutes.
Add beans and bean sprouts and cook for 2-5 minutes more or until heated through.
Stir in chopped parsley and serve.