Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!
Ingredients
- ¼ 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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 445 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat21g | 104% |
Sodium657mg | 29% |
Total Carbohydrate33g | 12% |
Dietary Fiber9g | 30% |
Total Sugars5g | |
Protein11g | |
Vitamin C20mg | 101% |
Calcium168mg | 13% |
Iron7mg | 39% |
Potassium1291mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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