Pumpkin, Butter Bean, and Spinach Curry

Name: Pumpkin, Butter Bean, and Spinach Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 425 grams small butter beans (lima beans); 397 grams coconut milk; 3 Tbsps curry paste; 3 Tbsps chopped fresh cilantro; 255 grams package frozen spinach, thawed and drained; 1 large onion, sliced; 454 grams pumpkin, cut into 1 inch squares; 4 servings salt and pepper to taste; 59 milliliters vegetable oil; 158 milliliters water

The recipe Pumpkin, Butter Bean, and Spinach Curry is ready in about 45 minutes and is definitely an awesome gluten free and vegan option for lovers of Indian food. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 502 calories, 11g of protein, and 39g of fat. Head to the store and pick up butter beans, vegetable oil, pumpkin, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Coconut Milk

Curry Paste

Pumpkin

Onion

Water

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Butter Beans

Cilantro

Pumpkin

Spinach

Equipment

Sauce Pan

Ingredients

Servings:

425grams

small butter beans (lima beans)397grams

coconut milk 3Tbsps

curry paste 3Tbsps

chopped fresh cilantro 255grams

package frozen spinach, thawed and drained 1large

onion, sliced 454grams

pumpkin, cut into 1 inch squares 4servings

salt and pepper to taste 59milliliters

vegetable oil 158milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Jules Taylor Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.