Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

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(16 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Fancy a bit of spice, but without the grease of a takeaway? Try this healthy seasonal curry with crispy onions

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
354
protein
17g
carbs
42g
fat
14g
saturates
2g
fibre
0g
sugar
14g
salt
0.51g

Ingredients

  • 2 onions, thinly sliced
  • 2 tbsp sunflower oil
  • 1 garlic clove, crushed
  • 1 tsp each ground cumin, coriander and curry powder
  • pinch chilli powder
  • 400g pumpkin (peeled weight), cut into chunks
  • 1 tbsp tomato purée
  • 400g can black beans in water, drained and rinsed
  • 200g spinach, washed

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Toss half the onions in 1 tbsp oil, then roast for 15-20 mins, until they are crisp and golden.
  2. Meanwhile, fry the remaining onion in the oil until lightly golden. Add the garlic and spices; cook for 1 min. Add the pumpkin, stir in the tomato purée and 425ml boiling water, then return to the boil. Simmer, covered, for 15 mins, then stir in the beans. Cook for a further 5 mins.
  3. Put the spinach in a colander and pour over a kettle of boiling water until it is wilted. Press with a wooden spoon to remove excess water, then roughly chop. Stir into the curry, then warm through. Serve scattered with the crisp roasted onions.

Recipe from Good Food magazine, November 2008

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Comments

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rachel_r's picture

This didn't really taste of very much, don't think I'll be making it again.

kathy535's picture
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This was nice but not very spicy even though I used a very generous pinch of chilli powder and some garam masala. Went down well with veggie daughter though so will do again and up the spice quota next time.

fpinsent's picture
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This definitely is too much for two. I served with basmati rice and it easily would go 4 ways. I used butternut squash and 100g dried haricot beans soaked and cooked. We found it all quite bland and mild, so I might add a veggie stock cube, a little more chilli powder and some fresh coriander at the end next time I try it.

mdej123's picture
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I really enjoyed this recipe although next time would prefer a stronger 'spicier' flavour. Heated up the leftovers the next day and it tasted much better, not a wow recipe but a good staple dish.

alderjtc's picture

fibre 0g?

PGE's picture
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Exzellent! I Server this with homemade flatbreads, very good. I did adjust the spices and used slightly less water. Great flavours.

violenceinbustop's picture

Seemed a bit bland and watery at first, but the next day it was fine and everyone liked it a lot. Instead of chilli powder I would mash some fresh chilli & fresh ginger using a mortar and pestle.

But ultimately it was a success, served with basmati rice and cucumber&mint raita.

charlit's picture
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Sorry if this is a double post, I just commented but my comment seems to have been eaten...

1) YUM!!!
2) Changes:
- dried black beans (soaked for 24 hours, then boiled by themselves for 40 minutes, then added to the rest at the same time as the pumpkin) in stead of canned
- didn't have curry powder so added turmeric and cayenne
3) Wasn't too watery for me, but I think I had more pumpkin than the recipe called for (just used a medium pumpkin, didn't weigh it), and I increased the amounts of spices
3) served with basmati rice and fresh coriander

fantastic!!

heather_20's picture
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I made this last night; there is definitely too much for two people! My flatmate and I both have big appetites but we only ate half of what I cooked (albeit with some rice). I would definitely make it again, although next time maybe with chopped tomatoes - I added less water, following the advice in some of the comments and this made the dish a little dry. Think the tomatoes would be a welcome addition. I also substituted curry powder for garam masala, but still came out very tasty.

ccronin's picture
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This recipie was very watery and I found to be tasteless; I am so unimpressed that I won't even try to improve it!

clarerose's picture
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Good recipe for a quick after work supper. Didn't bother with the oven cooked onion & just as tasty with pan fried onions! Less water used as above.

carmel0110's picture

It was much milder than I was expecting. Definitely need less water for the recipe - it also tasted better the second day, with the flavours all soaking in and some more cayenne pepper thrown in.

lomasj's picture
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easy and tasty (quite mild), but definitely use much less water!

littleprawn's picture
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This was a lovely recipe that I will definitely be cooking again. I couldn't get hold of any black beans so I used red kidney beans instead.

Frantic Flapjack's picture
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The sauce was too watery but the ingredients were good. If made again, I would put less water.

moniquex's picture

I really wonder: is the dish a meal for only two? I loved the taste, but it was too much.

quigs150's picture
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loved this taste as good as it looks. Will be a firm favourite

coyney100's picture
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Will definately be doing this one again, It is so easy to do and tasted great. I would recommend doing this with the curried flatbread as the two went really well together.

The portion size was a little bit on the large side but thats was not a problem as we had it for lunch the next day.

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