GlutenWatchers

Eat this hearty, filling curry with white or brown rice.

Ingredients:
1 cup lima beans, soaked overnight

1 red onion, chopped

1 jalapeno, finely chopped

1/2 tsp each of mustard seeds, cumin seeds

1 tsp each of turmeric powder, red pepper powder, cumin-coriander powder ( alter the amount of pepper powder to suit your palate)

Salt to taste

1 tbsp cooking oil

1 tbsp tomato puree

Some chopped cilantro ( also called coriander leaves in some parts of the world) for garnishing

• Cook the soaked lima beans & some salt in a large covered pot or pressure cook. (Make sure there is plenty of water in the pot, so that the beans cook well). Drain when done, & set aside;
• Saute onions & jalapeno in cooking oil till onions are soft & translucent;
• Add cumin & mustard seeds, let cook for 30 seconds;
• Add the salt & dry spice powders ( turmeric, red pepper & cumin-coriander); stir fry for 30 seconds, & add the cooked & drained beans. Stir-fry for a minute or two on high heat, then lower the flame & add 1 1/2 cups of water; cook covered on a low flame for 10 minutes;
• Add tomato puree, let simmer for 5 minutes; serve garnished with cilantro.
  
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