Lima Bean Casserole with Green Coconut Sauce | RICARDO

Ingredients

• 2 onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 2 tbsp (30 ml) vegetable oil
• 2 zucchini, cut into rounds
• 6 cups (140 g) baby spinach
• 1 cup (30 g) basil leaves
• 1 can (160 ml) coconut milk
• 2 cans (14 oz/398 ml each) lima beans, rinsed and drained
• 1 tsp (5 ml) lemon juice