Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

445 calories; 11 g protein; 33.4 g carbohydrates; 0 mg cholesterol; 656.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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 can see how it would be very easy to use a can of solid pack pumpkin in place of the cubed pumpkin. I served this with jasmine rice. My substitutions/modifications: -instead of curry paste I used 2 tbsp curry powder and 2 tsp ground cumin which is what I use every time I make curry -substitued chick peas for the lima beans (glad I did because the cooked pumpkin cubes are the exact texture of cooked lima beans...chick peas are firmer and added nice texture) -used lite coconut milk -chicken broth instead of water -added 2 chopped garlic cloves -added about 2 tbsp chopped candied ginger While these changes seem excessive they were based on my experience as a cook what made sense to me and what I had on hand. (Everyone is always giving me candied ginger as a gift...so I have figured out creative ways to use it up!) All in all a fantastic recipe...very quick healthy and delicious! Read More
(5)

Most helpful critical review

Rating: 1 stars
10/18/2014
This was flavorless heat without flavor. Too much spinach. I don't know how I could fix this but I think it has potential. Read More
13 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
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 can see how it would be very easy to use a can of solid pack pumpkin in place of the cubed pumpkin. I served this with jasmine rice. My substitutions/modifications: -instead of curry paste I used 2 tbsp curry powder and 2 tsp ground cumin which is what I use every time I make curry -substitued chick peas for the lima beans (glad I did because the cooked pumpkin cubes are the exact texture of cooked lima beans...chick peas are firmer and added nice texture) -used lite coconut milk -chicken broth instead of water -added 2 chopped garlic cloves -added about 2 tbsp chopped candied ginger While these changes seem excessive they were based on my experience as a cook what made sense to me and what I had on hand. (Everyone is always giving me candied ginger as a gift...so I have figured out creative ways to use it up!) All in all a fantastic recipe...very quick healthy and delicious! Read More
(5)
Rating: 4 stars
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 can see how it would be very easy to use a can of solid pack pumpkin in place of the cubed pumpkin. I served this with jasmine rice. My substitutions/modifications: -instead of curry paste I used 2 tbsp curry powder and 2 tsp ground cumin which is what I use every time I make curry -substitued chick peas for the lima beans (glad I did because the cooked pumpkin cubes are the exact texture of cooked lima beans...chick peas are firmer and added nice texture) -used lite coconut milk -chicken broth instead of water -added 2 chopped garlic cloves -added about 2 tbsp chopped candied ginger While these changes seem excessive they were based on my experience as a cook what made sense to me and what I had on hand. (Everyone is always giving me candied ginger as a gift...so I have figured out creative ways to use it up!) All in all a fantastic recipe...very quick healthy and delicious! Read More
(5)
Rating: 5 stars
05/14/2012
Delicious just as it is! We used a mild curry paste and it was just perfect for us. Read More
(2)
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Rating: 5 stars
02/28/2014
Love this recipe! Read More
(1)
Rating: 1 stars
10/18/2014
This was flavorless heat without flavor. Too much spinach. I don't know how I could fix this but I think it has potential. Read More
Rating: 5 stars
06/06/2019
Wonderful!...Simple and quick....I used Bitter squash Chick peas lite coconut milk....Added to my repeat recipes! Read More
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Rating: 5 stars
11/06/2019
used butternut squash instead of pumpkin. Diced and boiled for a bit. Then added to onion and Trader Joes Tikka Masala sauce. Read More
Rating: 5 stars
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. I'm going to sprinkle it on top of each plate as I dish it out. Also you could add in a red bell pepper if you want more oomph for taste and presentation. Read More
Rating: 5 stars
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 and it was wonderful and filling. Easy delicious recipe. Read More