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My review
Pumpkin, Butter Bean, and Spinach Curry
royalewcheese
"Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!"
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Ingredients
45 m servings 445 calsOriginal recipe yields 4 servings (4 Servings)
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Directions
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- 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.
Nutrition Facts
Per Serving: 445 calories; 35.1 g fat; 33.4 g carbohydrates; 11 g protein; 0 mg cholesterol; 657 mg sodium. Full nutrition
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Reviews
Read all reviews 611 Ratings
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Most helpful positive review
11/15/2012
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 ...
Most helpful critical review
9/14/2014
This was flavorless, heat without flavor. Too much spinach. I don't know how I could fix this, but I think it has potential.
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11/15/2012
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 ...
5/14/2012
Delicious just as it is! We used a mild curry paste and it was just perfect for us.
9/14/2014
This was flavorless, heat without flavor. Too much spinach. I don't know how I could fix this, but I think it has potential.
10/14/2012
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...
10/13/2012
Great recipe. I used a jarred simmer sauce - about 3/4 of the jar - because I couldn't find curry paste. Added some golden raisins and used calabaza instead of pumpkin. Served this over couscous...