Lemony Masala Mayocoba Bean Curry

Colleen Ferreira is back with another incredible recipe that beautifully showcases Colorado Mayocoba beans!

Lemony Masala Mayocoba Bean Curry

Difficulty: Easy


Prep time


Cooking time



The shining characters in this dish come together for a bright and spicy bite that will take your taste buds on an international journey. Indian masala, fresh lemon and coconut milk are the three ingredients that make this hearty bean curry irresistible. Dunk that naan bread right into the beans– no need for a spoon!  


  • 1 cup Mayocoba beans, soaked overnight

  • 1 white onion, diced

  • 2 tablespoons ginger garlic paste

  • 1 ½ tablespoon sambhar masala

  • 2 teaspoons salt

  • 1 teaspoon fenugreek powder

  • The zest and juice of one lemon

  • ¼ cup fresh herbs – cilantro or mint

  • 3 to 4 cups of coconut milk (canned, full-fat recommended)


  • Heat your pot over medium high heat, add in a tablespoon of oil. Add in diced onion and sauté until the onion is translucent.
  • Mix in the ginger garlic paste and cook with onion for a minute. Add in the masala and toast the spices for a minute with the onion mixture.
  • After soaking your beans overnight, strain any excess water that is left. Now add in the beans, salt, fenugreek powder into your pot. Sauté mixture for about 3 minutes.
  • Add in 3 cups of coconut milk and stir well, bring to a boil. Once at a boil, cover the pot and lower heat to the lowest setting. Simmer beans for about 2 hours, stirring them every 30 -45 minutes.
  • Add in more coconut milk if necessary. Curry should be hearty and thick. Once the beans are done, turn off the heat.
  • Add in your herbs, lemon rind and lemon juice. Stir and serve with naan bread!

Recipe Video

Fun fact: This recipe also aired on 9 News Denver!

Be sure to also check out these delicious Pinto Pineapple Muffins and Colorado Pinto and Ham Soup.


  1. I love mayacobas!
    I’m curious to know whether the coconut milk is the canned variety, or the refrigerated (or shelf stable) much lower-fat milk you can get next soy and nut milks in the supermarket.
    A cup or even 3/4 cup of the full-fat or even light canned variety seems a lot for one serving.

  2. How can I adapt this recipe for an instant pot?

    • Thank you for your interest in this recipe! We checked with Colleen, and she said she has not cooked it in an Instant Pot so does not have any tried and true techniques, sorry! If you are able to try it on the stovetop, it is quite delicious.

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