By: Esther Vasa
Turmeric has a good medicinal value in fighting inflammation. Lima beans are rich in fiber and protein. They also are good for patients with diabetes as they do not raise your blood sugar levels immediately after your meal. Eggplants have phytonutrients that have antioxidant effect. The skin of the eggplants is found to benefit the cell membranes. This recipe is my mother, Mary Vasa's.
|Curried Lima Beans and Eggplant Stew|
Dried Lima Beans – 1 cup (soak overnight in fridge)
Eggplant – ½ diced
Onion – 1 diced
Tomatoes – 2 diced
Ginger garlic paste – 1/2 tsp
Curry Powder - 1/2 tsp (or more if you like it spicier)
Turmeric powder – 1/4th tsp
Extra virgin olive oil – 1 tbsp
Salt to taste
Filtered water – 4 cups
- Heat up olive oil in stockpot.
- When the oil is warm enough, add the diced onion and ginger garlic paste, turmeric and let them fry for 3 minutes.
- Now put the lima beans and let it sit until the raw smell disappears.
- Add the diced eggplant and tomatoes and curry powder.
- Stir the ingredients well for two minutes.
- Add the filtered water and let the soup come to a boil. Then let it simmer for 60 minutes or until the lima beans are soft.
- Alternately, if you use pressure cooker, like I did, cook it for 20 minutes. Do not open the pressure cooker lid right away. Wait till the pressure cooker and its contents are de-pressurized.
- Blend the soup if you like it nice and smooth. Or you can blend half of the soup and leave the rest as is for some texture to your soup, like I did.
- Transfer the contents into a serving bowl and garnish with fresh cilantro.
- Your yum stew is all ready!