Pumpkin, spinach & black bean dopiaza

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• 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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• Maggie

  05 January 2010

  Maggie rated this recipe

  

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• aaustin711

  16 March 2010

  aaustin711 rated this recipe

  

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• Heather_20

  27 April 2010

  Heather_20 rated and commented on this recipe

  

  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.

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• CharLit

  07 November 2010

  CharLit rated and commented on this recipe

  

  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!!

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• Agne

  12 November 2010

  Agne commented on this recipe

  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.

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• Marola

  07 January 2011

  Marola rated this recipe

  

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• Patricia

  27 October 2011

  Patricia rated and commented on this recipe

  

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

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• Alder

  19 September 2012

  Alder commented on this recipe

  fibre 0g?

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• Ilovefood123

  27 September 2012

  Ilovefood123 rated and commented on this recipe

  

  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.

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• Fiona P

  11 October 2012

  Fiona P rated and commented on this recipe

  

  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.

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• Kathy

  22 October 2012

  Kathy rated and commented on this recipe

  

  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.

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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, sugar 14g, salt 0.51 g

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