Lima Bean Curry

Tonight’s menu was short-grain brown rice and lima bean curry. My recipe is based on Mary McDougall’s from The McDougall Program. One of the things I love about curries, is that I can really add — or remove — whatever I like. For example, I do not like coriander. So, I took it out of Mary’s recipe and added curry powder instead. Anything you don’t like? Leave it out. Something you think should be added — go for it. I happened to have some cooked new potatoes in the fridge, so I added a couple to this recipe. So what am I saying? Do what you like.

Here’s what I used:

• 1 bag of frozen lima beans
• 3 cooked new potatoes, diced
• 1 cup of vegetable broth
• 2 teaspoons curry powder
• 2 teaspoons ground cumin
• 1 teaspoon black mustard seeds
• 1 large yellow onion, chopped
• 1 leak, chopped
• 10 cloves garlic, chopped
• 2 teaspoons ginger, grated
• 2 jalapenos, seeded and chopped
• 1 poblano chile, chopped
• 1 14-oz can stewed tomatoes
• 1/2 teaspoon Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons dried cilantro (use fresh if you’ve got it)
• 1 cup of brown rice (I use short grain, but use what you like)

Put the rice on.

Sauté the curry powder, cumin, and mustard seed in 1/2 cup of water for a minute. Add the onion, leek, garlic, ginger, and chiles and continue to cook until the vegis are soft; add more water if it gets too dry.

Add the tomatoes and cook until most of the liquid has reduced. Add the soy sauce, lemon juice, Dijon mustard, beans, potatoes, and vegetable broth.

Cook until beans are heated through, about 10 minutes. Stir in the cilantro and serve over the brown rice. I put a bit of Tabasco on top ’cause I like it hot.

I ate this awesome curry with a lovely Pinot Noir. Enjoy!