Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

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(17 ratings)

Prep: 15 mins Cook: 25 mins


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

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

Nutrition: per serving

  • kcal354
  • fat14g
  • saturates2g
  • carbs42g
  • sugars14g
  • fibre0g
  • protein17g
  • salt0.51g
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  • 2 onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 garlic clove, crushed
  • 1 tsp each ground cumin, coriander and curry powder
  • pinch chilli powder
  • 400g pumpkin (peeled weight), cut into chunks



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 tbsp tomato purée
  • 400g can black bean in water, drained and rinsed
  • 200g spinach, washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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.

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Comments (19)

Lclark88's picture

Absolutely terrible recipe. The level of spice and seasoning suggested is way off. Too much flavourless liquid as well. Avoid this one.

rachel_r's picture

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

kathy535's picture

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

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

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.

PGE's picture

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

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


heather_20's picture

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

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

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

easy and tasty (quite mild), but definitely use much less water!

littleprawn's picture

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

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

loved this taste as good as it looks. Will be a firm favourite

coyney100's picture

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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