Name: Mushroom And Lima Bean Stew, Indian-Style
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 cup dry lima beans (, rinsed and soaked overnight, then cooked until tender. If you have a pressure cooker, you can skip the soaking.); 1 8- oz package of crimini mushrooms ((substitute with portabella for a meatier flavor, or button)); 1 large onion (, chopped into a small dice); 1 cup tomato puree; 1/2 cup white wine ((optional-- I like it because it adds another layer of flavor, but Indians don't usually cook with wine, so feel free to skip)); 2 tbsp minced fresh herbs ((I used thyme and sage, but you can use any "spicy" herb you have on hand, like rosemary or oregano. Basil would be fine too, but add that at the end of the cooking)); 1 tbsp garam masala; 1/2 to 1 tsp red chilli powder; 1/4 tsp turmeric; 1 tbsp garlic paste; 2 tsp olive oil