Pumpkin, Broad Bean and Spinach Curry

5 1
1
review
11
saves
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

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

More Choices

Similar Recipes
Dinner
More Collections

Reviews (1)

by gypsyp

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

Write a review

Click on stars to rate

Tell others what you thought of this recipe!