Pumpkin, spinach & black bean dopiaza

Ingredients

• 2  onions thinly sliced
• 2 tbsp unrefined sunflower oil 
• 1  garlic clove crushed
• 1 tsp ground cumin 
• 1 pinch chilli powder 
• 400 g pumpkin peeled cut into chunks ( weight)
• 1 tbsp tomato purée 
• 400 g black bean in water drained and rinsed canned
• 200 g pkt spinach washed

Equipment

• oven
• wooden spoon
• colander

Directions

1. Heat oven to 190C/fan 170C/gas
2. Toss half the onions in 1 tbsp oil, then roast for 15-20 mins, until they are crisp and golden.
3. Meanwhile, fry the remaining onion in the oil until lightly golden.
4. Add the garlic and spices; cook for 1 min.
5. Add the pumpkin, stir in the tomato pure 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.
6. 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.
7. Serve scattered with the crisp roasted onions.