PUMPKIN, BUTTER BEAN, AND SPINACH CURRY

Pumpkin, Butter Bean, and Spinach Curry image

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

Provided by royalewcheese

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 445 calories, Carbohydrate 33.4 g, Fat 35.1 g, Fiber 8.5 g, Protein 11 g, SaturatedFat 20.8 g, Sodium 656.8 mg, Sugar 5.2 g