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Pumpkin, spinach & black bean dopiaza

Ingredients

  1. Step 1 2 onions , thinly sliced
  2. Step 2 2 tbsp sunflower oil
  3. Step 3 1 garlic clove , crushed
  4. Step 4 1 tsp each ground cumin , coriander and curry powder
  5. Step 5 pinch chilli powder
  6. Step 6 400g pumpkin (peeled weight), cut into chunks
  7. Step 7 1 tbsp tomato purée
  8. Step 8 400g can black bean in water, drained and rinsed
  9. Step 9 200g spinach , washed
Pumpkin, spinach & black bean dopiaza
Calories: 354 Carbohydrate: 42 g Protein: 17 g Fat: 14 g
Cook time: 40 minutes Prep time: 15 minutes Total time: 55 minutes Servings: 2

TAGS

Indian Josh Eagleton 2 serving 30-60 minute 400 kcal or less Autumn black bean black bean Butternut squash Mary Cadogan Pumpkin Pumpkin curry Pumpkin Quick indian dish spice spinach Squash Vegan Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.