Pumpkin Butter Bean And Spinach Curry Food

PUMPKIN, BUTTER BEAN, AND SPINACH CURRY

Pumpkin, Butter Bean, and Spinach Curry image

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

Provided by royalewcheese

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (14 ounce) can coconut milk
⅔ 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

Steps:

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.
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 : Calories 445 calories, Carbohydrate 33.4 g, Fat 35.1 g, Fiber 8.5 g, Protein 11 g, SaturatedFat 20.8 g, Sodium 656.8 mg, Sugar 5.2 g

BEAN AND PUMPKIN CURRY

Bean and Pumpkin Curry image

The peanut butter gives this recipe a lovely flavour. It is easy to prepare and it's quicker to cook than ordering take away. You can use frozen beans or peas. Just make sure that the beans or peas are thawed and drained of any liquid. Actually, the basis of this curry can be used for most vegetables. Just let your head go when making it.

Provided by Chrissyo

Categories Curries

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

300 g pumpkin, sliced (winter squash)
20 fresh green beans
200 ml coconut milk
1 tablespoon Thai red curry paste (check the ingredients to ensure there is no fish paste in it)
1/2 cup bamboo shoot, rinsed
1 lemon grass root, finely chopped (before chopping remove the hard outer layers, and smash or crushed the stalk with a mallet to loosen)
1 tablespoon peanut butter
1 tablespoon sugar or 1 tablespoon palm sugar (or a little less if the pumpkin you are using is sweet)
10 -12 sweet basil leaves

Steps:

Steam or boil pumpkin.
Blanch beans in boiling water and refresh in cold water.
Cut each into three pieces and set aside.
Heat Wok, and add 2 tablespoons of the thick coconut milk scooped from the top of the can.
Heat through, then add curry paste and fry, stirring constantly, until mixture smells fragrant.
Add pumpkin pieces, beans, bamboo shoots, lemon grass and remaining coconut milk, and simmer for 5 minutes.
Add peanut butter and sugar.
Stir through until sugar is dissloved, add sweet basil leaves and serve with jasmine rice.

Nutrition Facts : Calories 340.3, Fat 26.1, SaturatedFat 20.2, Sodium 56.8, Carbohydrate 26.6, Fiber 3.8, Sugar 12, Protein 7.9

SPINACH AND PUMPKIN CURRY

Spinach and Pumpkin Curry image

A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!

Provided by bluemoon downunder

Categories Curries

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
3 green chilies, deseeded, sliced thinly
12 fresh curry leaves
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds (optional)
2 onions, finely chopped
425 g crushed tomatoes (Aldi Italian tomatoes are the best if you have access to an Aldi store)
400 ml light coconut milk
500 g butternut pumpkin, peeled, cut into chunks
1 bunch english spinach, trimmed
1 lime, juice of
fresh mint leaves, for garnish
1 cup yoghurt, natural yoghurt or 1 cup Greek yogurt, to top each serving bowl
steamed rice, to serve, as a bed for the curry to be placed on

Steps:

Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.

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