Name: Pumpkin, spinach & black bean dopiaza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Indian
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 bean in water, drained and rinsed; 200g spinach washed

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Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

Mary Cadogan

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 3.6 out of 5.22 ratingsRate

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

Freezable

Dairy-free

Healthy

Vegan

Vegetarian

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A star rating of 4.7 out of 5.87 ratings

Ingredients

Nutrition

Units:

MetricUS

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 bean

in water, drained and rinsed
200g spinach

washed

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Nutrition: per serving

kcal354
fat14g
saturates2g
carbs42g
sugars14g
fibre0g
protein17g
salt0.51g

low

Method

step 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.
step 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.
step 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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A star rating of 3.6 out of 5.22 ratings

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