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Lima Bean & Spinach Mash Recipe
- 100g Lima Beans
- 300ml Water
- 50g Frozen Spinach
- 1-2 tbsp. Mudgeeraba Spices South Indian Curry Masala Paste
- Salt & Pepper to taste
- squeeze Lemon or Lime juice
- Soak lima beans overnight in 500ml water. Drain, rinse and add 300ml water. Boil until lima beans are soft add frozen spinach. Once lima beans are cooked add 1 – 2 tbsp of Mudgeeraba Spices South Indian Curry Masala Paste. Blend with a stick blender until smooth. Season to taste add a squeeze of lemon or lime juice. Serve warm as a meal or chill and use as a dip.
- Compliments smoked chicken, double smoked ham and as a tasty dip alternative. The spinach can be substituted with cooked pumpkin or sweet potato if desired.