Butter beans coconut curry recipe is a delicious South Indian style curry using dried butter beans or lima beans and fresh coconut.
Lima beans / butter beans have a delicate flavor with a soft buttery texture. They are rich in dietary fiber. They are also a great source of protein and iron and are almost fat-free.
Its only recently that I have started cooking lima beans and love the creamy texture of the beans. Cooking them with coconut increases the flavor of this dish.
For other dal recipes do check out
This delicious curry can be served with rice or rotis / chapatis. Lets move on to the recipe for this nutrition packed butter beans curry.
Lima Beans Coconut Curry | Butter Beans Coconut Curry Recipe
Butter Beans Coconut Curry recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
An Indian style creamy butter beans ( lima beans ) curry with coconut.
Ingredients
- 1 cup dried butter beans / lima beans
- 1 onion medium sized
- 3 garlic cloves
- 1 large tomato
- 1 inch piece cinnamon
- 2 cloves
- 1/2 cup grated coconut
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp red chilli powder
- 1/2 tsp garam masala powder
- A few curry leaves
- Coriander leaves for garnishing
- 1 tbsp oil
- Salt to taste
Instructions
- Soak the dried butter beans in around 3 cups of water overnight or for around 7-8 hours.
- Next day, drain the water. Pressure cook the soaked butter beans in enough fresh water to cover the beans, for 2 whistles. Make sure you don’t overcook them as they will easily get mashed up.
- Once the pressure gets released, drain the water ( reserve the water for later use ) and set aside.
- Grind the grated coconut into a paste by adding little water and keep aside.
- Finely chop onion and tomato.
- Slice the garlic cloves.
- Heat oil in a pan. Add cinnamon and cloves.
- Saute for a few seconds. Then add the chopped onions, sliced garlic and curry leaves.
- Fry till the onions turn light brown in color.
- Now add the chopped tomatoes. Cook the tomatoes for around 2 minutes till they turn soft and pulpy.
- Then add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Mix well and fry for a minute. Add the cooked butter beans along with 1/2 cup of water in which the beans were cooked and let it come to a boil.
- Now add the ground coconut paste and stir.
- Let this curry simmer on low heat for 7-8 minutes, stirring occasionally.
- Once gravy reaches desired consistency, remove from heat and garnish with chopped coriander leaves.
- Butter beans coconut curry is ready to be served.
nandoo says
yummy, tasty curry with butter beans.
Jiya Jesh says
Thanks!
Shiloh says
Due to the Coronavirus, I have been extra creative in the kitchen, trying to use up what I have in the cupboard before going out. A jar of butter beans has been staring at me from the shelf for over a year. I had purchased them in the hopes of making a Southern dish we had been served and enjoyed. To my chagrin, I discovered that there was plenty of sugar in the recipe and health reasons made me rule that one out. However, my family and I love Indian food! I am so grateful for your sharing of this recipe. I made a double portion to serve my growing guys and my 11-year-old had seconds along with my husband, who had been less than thrilled to see the soaking lima beans in the pot. I did not do the pressure soak, so needed to add chicken bone broth to keep it from catching, put the shredded coconut in as is, only had ground cinnamon and coriander, and added 2x the amount of turmeric. The flavors of this Indian dish are wonderful. It’s comfort food, soothing to the throat and stomach. Next time I will pressure cook the beans and I’m sure it will only make it more lovely. Thank you so very much and God bless you!
Jiya Jesh says
Thanks for your feedback. You made my day! So glad your family loved it.