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Pumpkin, Butter Bean, and Spinach Curry

Reviewed: 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 I have figured out creative ways to use it up!) All in all, a fantastic recipe...very quick, healthy, and delicious!
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