Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

  • Rating: 4 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Fancy a bit of spice, but without the grease of a takeaway? Try this healthy seasonal curry with crispy onions

  • Freezable
  • Dairy-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal354
fat14g
saturates2g
carbs42g
sugars14g
fibre0g
protein17g
low insalt0.51g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.21 ratings
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