Pumpkin & Bean Dopiaza Cury

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 2 people
Calories: 450kcal


  • 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


  • 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



Easy Vegan Pumpkin Curry Recipe-1

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