Pumpkin, spinach and black bean dopiaza

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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!

Ingredients

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.

Instructions

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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