Pumpkin, Butter Bean, and Spinach Curry Recipe - Allrecipes.com
Pumpkin, Butter Bean, and Spinach Curry Recipe
  • READY IN 45 mins

Pumpkin, Butter Bean, and Spinach Curry

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 Servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

Directions

  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 heat to medium-low, cover, and simmer until the pumpkin is nearly tender, about 10 minutes.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Oct 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.

 

11 Ratings

May 14, 2012

Delicious just as it is! We used a mild curry paste and it was just perfect for us.

 
Feb 28, 2014

Love this recipe!

 
Oct 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.

 
Oct 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.

 

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Nutrition

  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 35.1 g
  • 54%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 754 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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