Not only filling and different, but superhealthy too!
Takes 30 minutes • Serves 2
– 2 onions, thinly sliced.
– 2 tbsp sunflower oil.
– 1 garlic clove, crushed.
– 1 tsp each ground cumin, ground coriander and curry powder.
– a pinch of chilli powder.
– 400g/14oz pumpkin (peeled weight), cut into chunks.
– 1 tbsp tomato purée.
– 400g can black beans in water, drained and rinsed.
– 200g/8oz fresh spinach, washed.
Step 1:Preheat the oven to 190°C/170°C fan/gas 5. Toss half the onions in a tablespoon of oil, then roast on a baking sheet for 15–20 minutes, until they are crisp and golden. Set aside.
Step 2:Meanwhile, in a frying pan, fry the rest of the onions in the remaining oil until golden. Add the garlic and spices; cook for 1 minute. Add the pumpkin, tomato purée and 425ml/¾ pint boiling water, then return to the boil. Simmer, covered, for 15 minutes, then stir in the beans. Cook for a further 5 minutes.
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.
Step 4:Serve scattered with the crisp roasted onions