Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

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(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
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Ingredients

  • 2 onion, thinly sliced
    Onion

    Onion

    un-yun

    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
    Pumpkin

    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

    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.

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Comments, questions and tips

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Lclark88
17th Dec, 2015
0.05
Absolutely terrible recipe. The level of spice and seasoning suggested is way off. Too much flavourless liquid as well. Avoid this one.
rachel_r
12th Oct, 2013
This didn't really taste of very much, don't think I'll be making it again.
kathy535
22nd Oct, 2012
3.05
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
11th Oct, 2012
3.05
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
27th Sep, 2012
4.05
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.
alderjtc
19th Sep, 2012
fibre 0g?
PGE
27th Oct, 2011
5.05
Exzellent! I Server this with homemade flatbreads, very good. I did adjust the spices and used slightly less water. Great flavours.
violenceinbustop
12th Nov, 2010
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
7th Nov, 2010
5.05
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
27th Apr, 2010
3.05
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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