Beanandpumpkincurry Recipes

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PUMPKIN, BUTTER BEAN, AND SPINACH CURRY



Pumpkin, Butter Bean, and Spinach Curry image

Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!

Provided by royalewcheese

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 10

¼ cup vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (14 ounce) can coconut milk
⅔ cup water
1 pound pumpkin, cut into 1 inch squares
1 (15 ounce) can small butter beans (lima beans)
salt and pepper to taste
1 (9 ounce) package frozen spinach, thawed and drained
3 tablespoons chopped fresh cilantro

Steps:

  • 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.
  • 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 : Calories 445 calories, Carbohydrate 33.4 g, Fat 35.1 g, Fiber 8.5 g, Protein 11 g, SaturatedFat 20.8 g, Sodium 656.8 mg, Sugar 5.2 g

EASY INDIAN-STYLE PUMPKIN CURRY



Easy Indian-Style Pumpkin Curry image

This is a popular dish in Kerala, South India. It's made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What's vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.

Provided by Asha N Basu

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 15

5 cups cubed fresh pumpkin
2 cups water, or as needed
1 teaspoon ground turmeric
salt to taste
½ cup grated coconut
3 dried red chile peppers
1 green chile pepper
2 tablespoons water, or as needed
1 teaspoon cumin seeds
1 tablespoon coconut oil, divided
2 dried red chile peppers
1 teaspoon mustard seeds
1 teaspoon skinned split black lentils (urad dal)
1 tablespoon grated coconut
6 fresh curry leaves, or more to taste

Steps:

  • Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
  • Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
  • Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
  • Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Fat 12.6 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.8 mg, Sugar 3.6 g

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