Pumpkin, spinach & black bean dopiaza

2 servings 30-60 minutes 400 kcal or less autumn black bean black beans butternut squash pumpkin pumpkin curry pumpkins quick indian dish spices spinach squash vegan vegetarian

N/A

Source

Ingredients

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

Method

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.

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.

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.