Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Pumpkin, spinach & black bean dopiaza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 onionsthinly sliced
- 2 tbsp sunflower oil
- 1 garlic clovecrushed
- 1 tsp each ground cumincoriander and curry powder
- pinch chilli powder
- 400g pumpkin(peeled weight), cut into chunks
- 1 tbsp tomato purée
- 400g can black beanin water, drained and rinsed
- 200g spinachwashed
Nutrition: per serving
- kcal354
- fat14g
- saturates2g
- carbs42g
- sugars14g
- fibre0g
- protein17g
- salt0.51glow
Method
step 1
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.
step 2
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.
step 3
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.
