Pumpkin, Butter Bean, and Spinach Curry

Pumpkin, Butter Bean, and Spinach Curry

6
royalewcheese 0

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

Ingredients

45 m servings 445 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Directions

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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

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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 ...

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

Love this recipe!

This was flavorless, heat without flavor. Too much spinach. I don't know how I could fix this, but I think it has potential.

This is a wonderful vegan dish! We prepared exactly as the recipe says and served over white rice. The only thing I'm changing next time is to not stir in the cilantro because it lost its flavor...

Great recipe. I used a jarred simmer sauce - about 3/4 of the jar - because I couldn't find curry paste. Added some golden raisins and used calabaza instead of pumpkin. Served this over couscous...