Ingredients
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¼ cup vegetable oil
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1 large onion, sliced
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3 tablespoons curry paste
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1 (14 ounce) can coconut milk
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⅔ cup water
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1 pound pumpkin, cut into 1 inch squares
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1 (15 ounce) can small butter beans (lima beans)
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salt and pepper to taste
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1 (9 ounce) package frozen spinach, thawed and drained
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3 tablespoons chopped fresh cilantro
Directions
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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.
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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 (per serving)
445 | Calories |
35g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 445 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 21g | 104% |
Sodium 657mg | 29% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 9g | 30% |
Total Sugars 5g | |
Protein 11g | 22% |
Vitamin C 20mg | 22% |
Calcium 168mg | 13% |
Iron 7mg | 39% |
Potassium 1291mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.