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Pumpkin, spinach & black bean dopiaza

Pumpkin, spinach & black bean dopiaza

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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
low insalt0.51g


  • 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.

Goes well with

Recipe from Good Food magazine, November 2008

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A star rating of 3.6 out of 5.22 ratings

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