zoom Creamy pumpkin & spinach masala
  • Save to your scrapbook
  • Save to your scrapbook

    Creamy pumpkin & spinach masala

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Creamy pumpkin & spinach masala

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    500g edible pumpkin, peeled if you like, deseeded and cut into bitesize pieces
    3 tbsp oil
    2 red onions, diced
    1 red pepper, deseeded and cut into bitesize pieces
    2 cloves garlic, finely chopped
    3-4cm piece of ginger, peeled and finely chopped
    ½ red chilli, finely chopped (seeds and white membrane removed for less spice)
    1 tbsp cumin seeds
    1 tbsp ground turmeric
    1 tbsp medium curry powder
    ½ tsp smoked paprika
    1½ tsp salt
    ½ tsp coarsely ground black pepper
    400g can black beans
    or other beans, drained and rinsed
    400ml can coconut milk
    50g baby spinach
    Juice of ½ lime
    Chilli flakes, to taste
    Toasted flaked almonds, to serve
    2 tbsp coconut yogurt (or natural, Greek or whatever you prefer)

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the pumpkin into a baking tray and toss with 1 tbsp of oil and a pinch of salt. Roast for 20 minutes until cooked through and soft.

    2. Meanwhile heat a large non-stick frying pan until hot. Add the remaining oil, then the onions, pepper, garlic, ginger, chilli and cumin seeds. Fry, stirring regularly for about 4 minutes or until the onions start to brown.

    3. Add the turmeric, curry powder, smoked paprika, salt and black pepper, and cook for a further 1 minute. Next add the black beans to the pan along with the coconut milk.

    4. Add the roasted pumpkin to the pan. Bring to the boil, then reduce the heat to low and add the baby spinach. Squeeze in the lime juice, taste and season with more salt, black pepper, if needed, and some chilli flakes if liked. Serve sprinkled with flaked almonds and with spoonfuls of yogurt.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary