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Pumpkin, Butter Bean, and Spinach Curry
Pumpkin, Butter Bean, and Spinach Curry
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Deliciously mild and creamy vegetarian curry - perfect for the whole family! Easy to make.
Ingredients:
  • 0.25 cup vegetable oil
  • 1 large onion, sliced
  • 3 tablespoons curry paste
  • 1 (14 ounce) can coconut milk
  • 0.66666668653488 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
Instructions:
  • In a large saucepan over medium heat, heat the oil and sauté the onion until soft and slightly browned, about 8 minutes. Add the curry paste and cook for an additional 2 minutes. Pour in the coconut milk, water, and pumpkin. Bring to a boil, then cover and simmer on medium-low heat until the pumpkin is almost tender, around 10 minutes.
  • Add the butter beans to the pot and simmer until the pumpkin is tender, approximately 5 minutes. Season with salt and pepper to taste before adding the spinach and cilantro. Allow to simmer a few more minutes to reheat, then serve.

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