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.

VEGAN BLACK BEAN SOUP WITH PUMPKIN

Vegan Black Bean Soup with Pumpkin image

Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!

Provided by staircases

Categories Black Bean Soup

Time 35m

Yield 3

Number Of Ingredients 12

Ingredients

½ medium onion, diced
2 tablespoons vegetable broth
2 cloves garlic, diced
½ teaspoon ground cumin
1 ½ cups black beans, drained
1 cup pumpkin puree
½ cup vegetable broth, or to taste
¼ cup coconut milk
½ chipotle pepper in adobo sauce
2 tablespoons diced tomatoes
¼ teaspoon pumpkin pie spice
salt and ground black pepper to taste

Steps:

Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g

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