Best Pumpkin Spinach Black Bean Dopiaza Recipes

PUMPKIN, SPINACH & BLACK BEAN DOPIAZA

Pumpkin, spinach & black bean dopiaza image

Fancy a bit of spice, but without the grease of a takeaway? Try this healthy seasonal curry with crispy onions

Provided by Mary Cadogan

Time 40m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 354 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Protein 17 grams protein, Sodium 0.51 milligram of sodium

PUMPKIN, SPINACH & BLACK BEAN DOPIAZA

PUMPKIN, SPINACH & BLACK BEAN DOPIAZA image

Categories Vegan

Number Of Ingredients 9

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

Steps:

Heat oven to 190C/fan 170C/gas 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.