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A bowl of lima beans curry.

Lima Beans (Double Beans) Curry

Lima beans curry is a simple, onion tomato based South Indian curry. It is easy to prepare, vegan, gluten free and nutrient rich curry.
Course Main Dish, Side Dish
Cuisine Indian Cuisine, South Indian Cuisine
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 265kcal
Author Usha Rao


  • Cutting board & knife
  • Spice grinder
  • Saucepan or Saute Pan
  • Wooden Spoon


Masala Powder

  • 1 tablespoon Coconut Flakes
  • 2 Cashews, brake each into 6-8 pieces
  • ¼ teaspoon Cumin Seeds or ⅓ teaspoon roasted Cumin Powder


  • 1 ½ tablespoon Oil
  • 1 Cardamom
  • 1 Clove
  • ¼ inch Cinnamon Stick
  • ½ cup Onions chopped
  • 2 teaspoon Ginger Garlic Paste
  • 1 teaspoon Coriander Powder
  • 1 ½ teaspoon Chili Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Turmeric
  • ½ cup Tomatoes
  • 1 cup Lima Beans Frozen
  • Masala Powder
  • 1 cups water add more as needed
  • Kotmir or Cilantro Leaves for Garnish


Masala Powder

  • Take all the ingredients listed under masala powder and make a fine powder.


  • Heat oil in a pan, toast cardamon, clove and cinnamon stick.
  • Saute onions until soft.
  • Add ginger garlic paste and saute until raw smell dissipates.
  • Add coriander powder, chili powder, salt, turmeric and let the spices lightly toast.
  • Then add tomatoes, mix, cover and cook tomatoes on medium - medium high flame until soft, about 2-3 minutes.
  • Throw in the lima beans and give a good stir.
  • Add masala powder, water and mix. You can add masala powder at this step or in next step.
  • Cover the pan and cook until lima beans are soft. Then add masala powder, if you have not added in previous step.
  • Taste the curry and adjust chili powder and salt. If you wish, you can add a pinch of garam masala. I don't.
  • Check the consistency. Add more water for a lightly thin curry and simmer for few more minutes. For a thicker curry, cook a little longer.
  • Sprinkle some chopped coriander leaves, turn off the flame, transfer to a serving bowl.
  • Serve with rice, roti and paratha.



  • Masala Powder - Recipe calls for coconut and cashews.  You can use coconut and almond or coconut and poppy seeds.  You can skip this all together for a light and simple curry. 
  • Dry Lima Beans - Soak 6-8 hours or overnight.  Soak half or little over half the quantity mentioned in the recipe.  Beans will swell up and almost double in quantity.  Pressure cook beans and add to the curry base or you can add soaked beans to the curry base and then pressure cook.
  • Nutrition - Values mentioned are approximate values. 


Serving: 0.3cup | Calories: 265kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1243mg | Potassium: 606mg | Fiber: 8g | Sugar: 3g | Vitamin A: 915IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 3mg