- 1/4 cup vegetable oil
- 1 large onion, sliced
- 3 tablespoons curry paste
- 1 (14 ounce) can coconut milk
- 2/3 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
- 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.
05/01/2018
recipepes.com
Pumpkin, Butter Bean, and Spinach Curry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
