Easy vegan recipe for 2 people, takes only 25 mins; recipe has onion, sunflower oil, garlic clove, ground cumin, chilli powder, pumpkin, tomato puree, black bean and spinach.
Pumpkin, spinach & black bean dopiaza
Course: Easy vegan
Servings
2
servings
Prep time
15 mins
Ingredients
- Chilli Powder: pinch chilli powder
- Garlic Clove: 1 garlic clove, crushed
- Onion: 2 onions, thinly sliced
- Black Bean: 400g can black bean in water, drained and rinsed
- Ground Cumin: 1 tsp each ground cumin, coriander and curry powder
- Tomato Puree: 1 tbsp tomato puree
- Sunflower Oil: 2 tbsp sunflower oil
- Spinach: 200g spinach, washed
- Pumpkin: 400g pumpkin (peeled weight), cut into chunks
Directions
- 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 puree 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.
