A hearty and flavorful vegetarian curry made with pumpkin, butter beans, and spinach

This pumpkin butter bean and spinach curry is a comforting and satisfying dish perfect for a cozy dinner. The combination of pumpkin, butter beans, and spinach in a fragrant curry sauce is sure to please your taste buds.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 1 can of butter beans, drained and rinsed
• 2 cups of fresh spinach
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 can of coconut milk
• 2 tablespoons of curry powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• Fresh cilantro for garnish

Directions

1. In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
2. Add pumpkin cubes and sauté for a few minutes until slightly softened.
3. Add curry powder, turmeric, and cumin powder. Stir well to coat the pumpkin.
4. Pour in coconut milk and bring to a simmer. Cover and cook for 15-20 minutes until the pumpkin is tender.
5. Add butter beans and spinach. Cook for another 5 minutes until the spinach wilts.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.
8. Serve the pumpkin butter bean and spinach curry hot with steamed rice or naan bread.

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