Pumpkin, Butter Bean, and Spinach Curry

Pumpkin, Butter Bean, and Spinach Curry

royalewcheese 0

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

Ingredients 45 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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  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.
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Reviews 6

  1. 11 Ratings


I wanted a recipe for fresh pumpkin that was savory rather than sweet, and this seemed to fit the bill. So glad I tried it! Very easy and very delicious. After making it with fresh pumpkin, I can see how it would be very easy to use a can of solid pack pumpkin in place of the cubed pumpkin. I served this with jasmine rice. My substitutions/modifications: -instead of curry paste I used 2 tbsp curry powder and 2 tsp ground cumin, which is what I use every time I make curry -substitued chick peas for the lima beans (glad I did, because the cooked pumpkin cubes are the exact texture of cooked lima beans...chick peas are firmer and added nice texture) -used lite coconut milk -chicken broth instead of water -added 2 chopped garlic cloves -added about 2 tbsp chopped candied ginger While these changes seem excessive, they were based on my experience as a cook, what made sense to me, and what I had on hand. (Everyone is always giving me candied ginger as a gift...so I have figured out creative ways to use it up!) All in all, a fantastic recipe...very quick, healthy, and delicious!


Delicious just as it is! We used a mild curry paste and it was just perfect for us.


Love this recipe!