Mauritius lima bean curry is called masala gros pois. It is delicious! It can be enjoyed on its own with simply a piece of roti however it is unbelievable in the dholl puri that Mauritius is now famous for. Serve this lima bean curry along with the coriander chutney inside the dholl puri and you basically have a bite of heaven. If you can not locate dried lima beans go ahead and use a can of lima beans or sometimes they are called butter beans. If you use dried beans please add several hours for soaking and cooking the beans until tender. Make this you will not regret it. True love!
Mauritius Lima Bean Curry (Masala Gros Pois)
- 1 14. oz can of lima beans or 2 cups dried lima beans follow package directions.
- 1 tablespoon crushed ginger made into a paste
- 1 tablespoon crushed garlic made into a paste
- 1 white onion sliced thinly
- 1 Tablespoon curry powder
- 1 Tablespoon Turmeric powder
- 1 to mato chopped
- 2 green chilies chopped
- vegetable oil for cooking
- Chopped coriander for garnish
- If using dried beans, soak and cook until tender according to packaged directions and set aside.
- In a large saucepan heat some vegetable oil over medium high heat and saute 1/2 the onions.
- while1/2 the onions are cooking begin to prepare the curry paste
- In a bowl, stir together the tomatoes, chilies, curry powder, turmeric, ginger and garlic paste and the other 1/2 of the onion that is not cooked. Add in about 1/4 cup of water and mix all this together well.
- Stir the curry paste into the cooked onions and stir well
- cook for 3 minutes on medium and reduce heat to low and cover for 10 minutes
- Stir occasionally to make sure it does not burn
- Add in the Lima beans with about 1/2 cup of water
- Stir gently to not crush the beans
- Increase the heat to medium and cook for 5 more minutes
- salt to taste and add fresh coriander to garnish
- Enjoy on its own or with some coriander chutney in a dholl puri