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Creamy pumpkin & spinach masala
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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)
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.
Typical values per serving:
This recipe was first published in October 2018.