Pumpkin, Butter Bean, and Spinach Curry4 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 45 min
“Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!” - by royalewcheese
Original recipe yields 4 Servings
- 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.
Amount Per Serving (4 total)
- 445 cal
- 35.1 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Delicious just as it is! We used a mild curry paste and it was just perfect for us...." See more"
"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 se..." See moree 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!"
"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. I'm ..." See moregoing to sprinkle it on top of each plate as I dish it out. Also, you could add in a red bell pepper if you want more oomph for taste and presentation."
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