Pumpkin, Butter Bean, and Spinach Curry


  • 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...

View full recipe at SpringPad


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