Soupy Lima Beans Curry

It's my first experiment with currying up the lima beans. Lima beans have been my salad ingredient and it's easy to cook when compared to black bean or garbanzo.
Lima beans are a good source of amino acids, magnesium and Vitamin B.
I added kale for extra nutrition.

3/4 cup lima beans soaked overnight or 5 hours
1 large tomato minced

1 onion chopped
1/2 cup chopped kale
1 inch ginger grated
6-7 garlic cloves pressed and minced

2 tsp cumin
1.5 tsp red chilli powder
1 tsp garam masala powder
2 tsp coriander powder
1/2 tsp turmeric

2 tsp salt
3 tbsp oil

Wash the soaked beans and boil them in 2 cups water with a little oil.  Oil will make them cook faster.  Boil on stovetop or pressure cook them.  The beans are done when they are soft to touch.

In a saucepan,  heat the oil. Toast the cumin and then the garlic.  Saute the kale and onions. When onions are semi soft,  add the tomatoes and salt.  Salt releases water from tomatoes and help them cook.
When tomatoes are juicy and cooked, add the spice powders. Mix in the beans and grated ginger.  Add the bean broth as well. Simmer for 15 mins stirring constantly.

Serve hot with rice or flatbreads.