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.
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.
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