Eat More Plants: Recipes

Lima Bean Curry

By Chef Siva Perumal

Sign up for our monthly newsletter!


  • 2 cups of dried Lima beans
  • 2 tomatoes chopped
  • 1 onion finely chopped
  • 1 teaspoon of garlic powder
  • 1 teaspoon of ginger powder
  • 4 tablespoons of Massala curry
  • Fresh coriander chopped
  • – 2 tablespoons of olive oil
  • Salt
  • Pepper


Step 1
Soak the lima beans in water over night.

Step 2
Cook the lima beans in boiling water for 40 minutes until tender.

Step 3
In a frying pan, cook the onions in olive oil on a medium flame.

Step 4
Add the tomatoes, garlic, and ginger, and cook for a few minutes.

Step 5
Add the curry, the lima beans, and a cup of water.

Step 6
Salt and pepper to taste.

Step 7
Let simmer for 20 minutes. Add more water if necessary to keep it humid.

Step 8
Serve with fresh coriander.

To serve

Served here with fresh coriander, rice, and pappadum.

Chef Siva Perumal was born and raised in Mauritius, a tiny island of great natural beauty in the middle of the Indian Ocean. He is now the chef of the restaurant, La Maison des Anciens de l’ULB, the alumni clubhouse of Université Libre de Bruxelles, where he specializes in traditional Mauritian-inspired vegetarian recipes. Mauritius cuisine has a rich culinary history that uniquely brings together combinations of tastes and flavors from its French, African, Malagasy, English, Indian, Tamil Telegu, Muslim, and Chinese gastronomic heritage.

Plantings Print Annual 2023

Do you have the 2023 Plantings print annual?


Issue 28 – October 2023

Also in this issue: