Pumpkin, Butter Bean, and Spinach Curry

Ingredients

• ¼ 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)
• + 3 more ingredients
• • salt and pepper to taste
  • 1 (9 ounce) package frozen spinach, thawed and drained
  • 3 tablespoons chopped fresh cilantro

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...

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