Butter Bean Curry
This highly nutritious curry has a total cook time of 6 minutes in your pressure cooker. Butter beans/ lima beans are delicious cooked in curry and served with rice or roti for a deeply satisfying meat-free dish.
Servings: 4 people
Equipment
- Pressure Cooker
Ingredients
- 2 cans butter beans
- 1 tsp ginger & garlic paste
- 2 bay leaves
- 2 tsp chilli Powder
- A few sprigs of Thyme
- 2 cloves
- 1/2 tsp mustard seeds
- 1 cinnamon Stick
- 1 tsp whole cumin seeds
- 1 medium onion diced
- 2 tomatoes grated
- 1 tsp turmeric
- 1 tsp ground cumin powder
- 1 tsp coriander powder
- 1 large potatoes quartered
- oil to fry
- 1 cup water
- handful of green beans
Instructions
- Set your Instant Pot to "saute" mode
- Add in oil, onion, cinnamon, cumin seeds, mustard seeds, cloves, bay leaves and ginger garlic and braise onion until soft.
- Add in chilli powder, turmeric, coriander + cumin powder, salt and fry until fragrant
- Add in tomatoes
- Add in potatoes and about a cup of water (to just cover potatoes).
- Set to Manual, Seal vent and set to 4 minutes
- Quick Release and add in your green beans and canned butter beans
- Lid back on and seal, setting manual time to 2 minutes
- Quick pressure release and if need be saute to thicken sauce.
Notes
If you are using dry beans as opposed to canned you would soak them overnight and cook in the same time. The beauty of the Instant Pot is you can cook beans without soaking, if you go this route your cook time will be about 25 minutes, just remember to only through in the potatoes and green beans closer to the end.