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Ingredients

¼ cup vegetable oil 1 large onion, sliced 3 tablespoons curry paste 1 (14 ounce) can coconut milk ⅔ 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

Nutrition Info

445 calories carbohydrate: 33.4 g cholesterol: : - fat: 35.1 g fiber: 8.5 g protein: 11 g saturatedFat: 20.8 g servingSize: - sodium: 656.8 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

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.

4 Servings

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