Best 2 Pumpkin Butter Bean And Spinach Curry Recipes

Immerse yourself in a culinary journey with our Pumpkin Butter Bean and Spinach Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish, originating from the vibrant streets of India, showcases the perfect harmony of sweet pumpkin, hearty butter beans, and vibrant spinach, all enveloped in a creamy, aromatic curry sauce. Discover the hidden depths of flavor as the spices dance on your palate, transporting you to the heart of an Indian kitchen.

Our curated collection of recipes offers variations to suit every taste and dietary preference. Indulge in the classic version of this creamy curry, or embark on a vegan adventure with our plant-based rendition, where creamy coconut milk takes center stage. For those seeking a gluten-free option, we have you covered with our carefully crafted recipe that swaps regular flour for gluten-free alternatives.

Each recipe is meticulously detailed, guiding you through the process with easy-to-follow steps. From the art of tempering spices to the gentle simmering of the curry, we'll be your culinary compass, ensuring a flavorful and successful outcome. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are designed to inspire and empower you in the kitchen. Embrace the vibrant flavors of India and let the aroma of this Pumpkin Butter Bean and Spinach Curry fill your home with warmth and delight.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN AND SPINACH CURRY

Pumpkin and Spinach Curry image

For some reason I always wait till I'm specially remembering to increase my veggie intake to do this, but it is one of my all time favourite dishes and isn't nearly as complicated as it sounds.

Provided by Trinity_1966

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium onions, chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon chili, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric (I had run out, so used a bit of curry powder to give some colour instead)
1 kg pumpkin, peeled and cut into small pieces
1 1/2 cups water, with a masel stock cube
150 g baby spinach leaves, coarsely chopped
1/3 cup fresh coriander

Steps:

Coat the pan with cooking spray, heat and add the onion. Cook, stirring until softened. Stir in the garlic, ginger, chili, coriander, cumin and turmeric. Stir for 30 seconds.
Add the pumpkin, water and stock cube. Simmer, covered about 15 minutes or until pumpkin is tender. Stir in the spinach and fresh coriander. Cook, stirring, until spinach is just wilted.

Nutrition Facts : Calories 105.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.1, Sodium 41.2, Carbohydrate 24.7, Fiber 3.3, Sugar 6, Protein 4.5

SPINACH AND PUMPKIN CURRY

Spinach and Pumpkin Curry image

A vegetable curry which is far too spicy for me but which I believe many would enjoy. It's certainly full of nutrition. I found this recipe in a March 2005 issue of the magazine 'Fresh'. I've posted it here exactly as I found it. Although I have cooked such dishes, as a non-eater, I have no feel for them so am ill-equipped to modify them in any way, but I do hope that anyone trying this recipe will make it their own by adjusting it to meet their own taste preferences. And for a spot of culinary trivia: among the spices in this recipe is turmeric which - according to the notes accompanying the recipe - "has been called 'poor man's saffron' as it imparts a yellow colour at a fraction of the cost"!

Provided by bluemoon downunder

Categories Curries

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
3 green chilies, deseeded, sliced thinly
12 fresh curry leaves
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds (optional)
2 onions, finely chopped
425 g crushed tomatoes (Aldi Italian tomatoes are the best if you have access to an Aldi store)
400 ml light coconut milk
500 g butternut pumpkin, peeled, cut into chunks
1 bunch english spinach, trimmed
1 lime, juice of
fresh mint leaves, for garnish
1 cup yoghurt, natural yoghurt or 1 cup Greek yogurt, to top each serving bowl
steamed rice, to serve, as a bed for the curry to be placed on

Steps:

Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.

Tips:

For a smoother curry, blend the pumpkin and butter beans until they are completely smooth before adding them to the curry.
If you are using canned pumpkin, make sure to drain it well before adding it to the curry.
If you are using fresh spinach, wash it thoroughly and chop it finely before adding it to the curry.
Add more or less chili powder depending on your desired level of spiciness.
Serve the curry with rice, naan, or your favorite bread.

Conclusion:

This pumpkin butter bean and spinach curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. The curry is also very versatile, so you can easily customize it to your own liking.