If it’s Autumn and you have no plans to eat pumpkin… are you crazy?!
Pumpkin is one of my favourite seasonal foods and as soon as September hits, I try to cram it into every recipe I can. It tastes so good and it’s very nutritious too.
This is a really easy dopiaza curry recipe packed with veggies but with the much-needed protein punch of beans too. It gives the whole dish a warming, soft taste, with spices coming through too.
It’s roughly 450 calories when served with half a packet of wholegrain rice, so perfect for weight loss too!
I hope you enjoy it as much as I do.
Pumpkin & Bean Dopiaza Curry
Super warming but won't burn your mouth out! Perfect paired with wholegrain rice or quinoa.
Servings: 2 people
Calories: 450kcal
Ingredients
- 400 g pumpkin, cut into chunks
- 400 g tinned black eyed beans, rinsed
- 2 onions, sliced
- 1 tsp crushed garlic or garlic powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp curry powder
- 3 tbsp tomato puree
- 200 g spinach, washed and roughly chopped
Instructions
- Sautee the pumpkin, garlic and onions in shallow stock or water for around 10 minutes, until a little soft
- Add the spices, tomato puree, beans and 150 ml water. Cook for a further 5 mins
- Stir through the spinach before serving
- This curry is lovely topped with a few cashews or sprinkle of nutritional yeast. Serve with wholegrain rice or quinoa
