Pumpkin, Butter Bean, and Spinach Curry

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.