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Creamy Pumpkin and Spinach Curry

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Creamy Pumpkin and Spinach Curry
Ingredients
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 3 tablespoons curry paste
  • 1 (14 ounce) can coconut milk
  • 2/3 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
Instructions
1
Preheat the saucepan over medium heat, allowing the oil to warm up and become fluid. Introduce the onion into the saucepan and initiate a gentle stirring motion, continuing until the onion becomes soft and starts to develop a golden hue, approximately 8 minutes. Next, incorporate the curry paste into the mixture and cook for an additional 2 minutes before adding the coconut milk, pumpkin, and stirring vigorously.
2
Bring the mixture to a rolling boil over high heat before gradually decreasing the temperature to medium-low, covering the saucepan with a lid, and allowing it to simmer until the pumpkin is almost tender, roughly 10 minutes.
3
Subsequently, add the butter beans to the saucepan and continue simmering until the pumpkin is fully tender, around 5 minutes. Season the dish with salt and pepper to taste, then introduce the spinach and cilantro into the saucepan.
4
Allow the mixture to simmer for a few more minutes, reheating it before serving.