pumpkin, butter bean, and spinach curry

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• 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.