Pumpkin, Broad Bean and Spinach Curry

  • 1review
  • 28saves
  • 30min

This is a mild, creamy vegetarian curry that the whole family will love and so easy and cheap to make!

royalewcheese

Ingredients

Serves: 4 

  • 1 large onion, sliced
  • 1/4 cup (60ml) oil
  • 3 tablespoons curry paste or powder
  • 1 (400g) tin coconut milk
  • 500g pumpkin, cubed 2cm squares
  • 1 (400g) tin broad beans or same amount of fresh
  • 250g fresh baby spinach or frozen
  • 3 tablespoons fresh coriander leaves
  • salt and pepper, to taste

Directions

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cook the sliced onions in oil until light brown and soft.
  2. Stir in curry paste and cook for 2 minutes.
  3. Add coconut milk plus 1/2 a tin of water; mix well.
  4. Add pumpkin and cook until nearly soft; 10 minutes.
  5. Add broad beans and cook until pumpkin is soft; 5 minutes.
  6. Add salt and pepper to taste.
  7. Mix in spinach leaves and coriander leaves then stir until wilted and heated through.
  8. Serve with steamed jasmine rice.

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Reviews (1)

gypsyp
by
2

I made this recipe with broad beans and silverbeet from my garden. Absolutely delicious!! So I made more while the beans are plentiful and froze portions in takeaway containers to enjoy later. - 30 Nov 2012

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