Pumpkin Butter Bean And Spinach Curry Food
PUMPKIN, BUTTER BEAN, AND SPINACH CURRY
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
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
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
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
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
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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