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Pumpkin, Broad Bean and Spinach Curry


17 people made this

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


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

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 (3)


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


Now this is good! If you are looking to get more vegetarian meals into your diet and you want it to be quick, easy, cheap, filling and tasty this is it. Just make it as-is. LOVE it and its a autumn/ winter regular for me now. Plenty left for heating up at work for lunch next day too. - 15 May 2015


Made a low fat, gluten free version of this delicious recipe using green curry paste and Carnation light and creamy coconut evaporated milk. Also used our own broad beans, spinach and pumpkin. The result was yummy, quick, easy and cheap! Perfect 😃 - 21 Nov 2014

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