Pumpkin, Butter Bean, And Spinach Curry

• 1/4 cup vegetable oil
• 1 large onion, sliced
• 3 tablespoons curry paste
• 1 (14 ounce) can coconut milk
• 2/3 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

1. 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.
2. 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.

vegetable oil, onion, curry paste, coconut milk, water, pumpkin, butter beans, salt, frozen spinach, fresh cilantro

Taken from www.allrecipes.com/recipe/94963/pumpkin-butter-bean-and-spinach-curry/ (may not work)