Pumpkin, Butter Bean, and Spinach Curry recipe

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Ingredients

¼ cup vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (14 ounce) can coconut milk
⅔ cup water
1 pound pumpkin, cut into 1 inch squares
1 (15 ounce) can small butter beans (lima beans)
salt and pepper to taste
1 (9 ounce) package frozen spinach, thawed and drained
3 tablespoons chopped fresh cilantro

Nutrition Info

445 calories
carbohydrate: 33.4 g
cholesterol: : -
fat: 35.1 g
fiber: 8.5 g
protein: 11 g
saturatedFat: 20.8 g
servingSize: -
sodium: 656.8 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk water, and pumpkin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.

  2. Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and cilantro. Simmer a few more minutes to reheat, and serve.

Recipe Yield

4 Servings

Recipe Note

Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!

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