Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 onion, thinly sliced

    Onion

    un-yun

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

  • 2 tbsp 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

    Pumpkin

    pump-kin

    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

    Spinach

    spin-atch

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

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (19)

Lclark88's picture
0

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
3

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
3

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
4

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
5

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
5

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!!

heather_20's picture
3

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
1

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
4

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
4

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

littleprawn's picture
5

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
3

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
4

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

coyney100's picture
5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.