Pumpkin, spinach & black bean dopiaza
- Preparation and cooking time
- Serves 2
- 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 bean in water, drained and rinsed
- 200g spinach , washed
- 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.