Lima Bean And Vegetable Curry - cooking recipe

Ingredients

1 2/3 lbs butternut squash, peeled, seeded and chopped
1 tbsp olive oil
1 medium onion, thinly sliced
1 tbsp mild curry paste
1 can (14 oz) coconut cream
1 can (15 oz) lima beans, drained and rinsed
1 lb spinach, trimmed and chopped
2 tbsp finely chopped fresh cilantro

Preparation

Boil, steam or microwave squash until just tender; drain.
Heat oil in large saucepan on medium heat. Cook onion, stirring, until soft. Add curry paste; cook, stirring, until fragrant. Add coconut cream and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, about 5 mins or until slightly thickened.
Add squash, beans, spinach and cilantro; stir on low heat until vegetables are heated through.