Pumpkin, Spinach & Black Bean Dopiaza
This hearty pumpkin and black bean curry is a delightful blend of warm spices and comforting flavors. Roasted onions add a crunchy texture, while the creamy pumpkin and protein-packed black beans create a wholesome and satisfying dish. With a touch of spinach for freshness, this curry is perfect for a cozy evening meal.
— Constant Cookbook
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 beans in water, drained and rinsed
- 200g spinach , washed
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 354 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 14 grams sugar
- Protein Content: 17 grams protein
- Sodium Content: 0.51 milligram of sodium
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