Pumpkin, spinach & black bean dopiaza

Recipe uploaded by

Mary Cadogan

7 ratings

Recipe by Mary Cadogan

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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.

PER SERVING

354 kcalories, protein 17g, carbohydrate 42g, fat 14 g, saturated fat 2g, fibre 0g, salt 0.51 g

Latest comments and suggestions

• Coyney100

  28 October 2008

  Coyney100 rated and commented on this recipe

  

  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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• jill

  02 November 2008

  jill rated and commented on this recipe

  

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

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• Monique X

  19 November 2008

  Monique X commented on this recipe

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

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• Frantic Flapjack

  21 November 2008

  Frantic Flapjack rated and commented on this recipe

  

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

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• Little Prawn

  19 January 2009

  Little Prawn rated and commented on this recipe

  

  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.

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• jenny

  06 June 2009

  jenny rated and commented on this recipe

  

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

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• Cl0110

  22 June 2009

  Cl0110 commented on this recipe

  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.

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• Clare.Rose

  16 September 2009

  Clare.Rose rated and commented on this recipe

  

  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.

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• Cronin

  01 October 2009

  Cronin rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian, Vegan, Super healthy, Dairy-free

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

PER SERVING

354 kcalories, protein 17g, carbohydrate 42g, fat 14 g, saturated fat 2g, fibre 0g, salt 0.51 g

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