Pumpkin, spinach and black bean dopiaza


Pumpkin, spinach and black bean dopiaza

Pumpkin, spinach and black bean dopiaza
Pumpkin, spinach and black bean dopiaza

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

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