- 2 onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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…
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.
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.
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.