Pumpkin and Butter Bean Curry recipe

This simple curry is mild, creamy and perfect to whip up in a hurry. It's one of those great meals that tastes as though you've spent hours slaving in the kitchen, when in reality you only spent 45 minutes cooking it!

Ingredients:

450g pumpkin, peeled and cubed
150ml milk
400g tin coconut milk
1 400g tin butter beans
250g spinach
3 tbsp. red curry paste
1 onion
Handful chopped fresh coriander
Salt and pepper
2 tbsp. olive oil

Method of Preparation:

Finely chop the onion.
Fry it in the olive oil until softened and browned.
Stir in the curry paste and fry for two minutes, then stir in the coconut milk, milk and pumpkin. Bring the mixture to a simmer and cook for 10-15 minutes until the pumpkin is tender.
Stir in the butter beans and simmer for another five minutes, stir in the spinach and coriander and cook for another 2 minutes then season well with salt and pepper.

Serve this curry spooned over rice or have it with chips. Sprinkle with extra coriander to taste. If you want to, use green curry paste instead of red or use Chinese curry rather than Indian or Thai.

Author: Laura Young.

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Conversions
450g	about 16 oz (15.87285 oz based on 0.035273 ounces in a gram)
150ml	about ¾ cup (0.634 cups based on 236.59 mililitres in a US cup)
400g	about 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
250g	about 9 oz (8.81825 oz based on 0.035273 ounces in a gram)

Data:

Published: August 2, 2011