Name: Butter bean and vegetable curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 gram butternut pumpkin, chopped; 1 tablespoon olive oil; 1 medium brown onion, sliced; 1 tablespoon mild curry paste; 1 2/3 cup (410ml) coconut cream; 1 cup (250ml) water; 400 gram can butter beans, rinsed, drained; 500 gram spinach, trimmed, chopped; 2 tablespoon finely chopped fresh coriander leaves

Ingredients

750 gram butternut pumpkin, chopped

1 tablespoon olive oil

1 medium brown onion, sliced

1 tablespoon mild curry paste

1 2/3 cup (410ml) coconut cream

1 cup (250ml) water

400 gram can butter beans, rinsed, drained

500 gram spinach, trimmed, chopped

2 tablespoon finely chopped fresh coriander leaves

Method

1.Boil, steam or microwave pumpkin until just tender; drain.

2.Heat oil in large saucepan; cook onion, stirring, until soft. Add paste; cook, stirring, until fragrant. Add coconut cream and the water; simmer, uncovered, about 5 minutes or until thickened slightly.

3.Add beans, pumpkin, spinach and coriander; stir over low heat until vegetables are heated through.

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Ingredients

Method

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