Pumpkin, spinach & black bean dopiaza

• onions↗2

  thinly sliced

• sunflower oil↗ tbsp
• garlic clove↗

  crushed

• ground cumin tsp

  coriander and curry powder

• chilli powder↗

  pinch

• pumpkin g

  (peeled weight), cut into chunks

• tomato purée↗ tbsp
• black bean↗400g g

  in water, drained and rinsed

• spinach↗200g g

  washed

Step-by-step instructions

1. 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.

2. 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.

3. 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.