- Cook Time: 15 mins
- Serving: 2 Persons
Nutrition facts (per portion)
- Calories: 354
- Carbohydrate Content: 42g
- Fat Content: 14g
- Fiber Content: 0g
- Protein Content: 17g
- Saturated Fat Content: 2g
- Sodium Content: 0.51g
- Sugar Content: 14g
Pumpkin, spinach & black bean dopiaza Recipe
Pumpkin, spinach & black bean dopiaza is a Easy vegan recipe for 2 people, takes only 25 mins; recipe has onion, sunflower oil and garlic clove.
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
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 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.