Pumpkin, Spinach & Black Bean Dopiaza

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the sunflower oil in a large lidded pan over medium heat. Add the sliced onions and cook for 8 minutes, stirring often, until soft and lightly golden.

2. Stir in the crushed garlic, ground cumin, coriander, curry powder and chilli powder. Cook for 1 minute until fragrant.

3. Add the pumpkin chunks and tomato purée and stir to coat. Pour in a splash of water, cover and simmer over low heat for 10 minutes, until the pumpkin is nearly tender.

4. Add the drained and rinsed black beans and cook uncovered for 5 minutes, stirring gently. Add a splash of water if the pan becomes dry.

5. Add the washed spinach in handfuls and stir until wilted, about 2 minutes. Serve hot.