Pumpkin Spinach Black Bean Dopiaza Recipes

PUMPKIN, KALE, AND BLACK BEAN STEW

Steps:

• Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
• While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
• After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.

PUMPKIN AND BLACK BEAN SOUP

Steps:

• Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

ROASTED PUMPKIN AND SPINACH BAKE

Steps:

• Preheat the oven to 180C.
• Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
• In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
• Add the spinach and stir through until just wilted.
• Combine the roasted pumpkin and the spinach mix into a baking dish.
• Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
• Bake for approx 30 minutes and serve hot.

PUMPKIN, SPINACH & BLACK BEAN DOPIAZA

Steps:

• 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.
• 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.
• 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.

BUTTERNUT SQUASH AND BLACK BEAN DOPIAZA

Steps:

• Toss the diced butternut squash in about 1tbsp of oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until soft and slightly crispy.
• Heat the remaining 1tbsp of oil in a large pan or wok, and add the diced onion, celery, garlic, ginger and sweet potato. Cook over a medium-low heat for around 10 minutes, stirring regularly, until the vegetables are soft.
• Turn the heat down to low, add the spices (ground cumin to turmeric) to the pan, and cook for a couple more minutes, stirring constantly, to toast the spices. Then add the tomato puree, coconut milk, halved cherry tomatoes, and water. Bring to a simmer, and cook for 10-15 minutes, until the tomatoes have begun to break down, and all the other vegetables are soft.
• Carefully transfer the sauce to a blender, and blitz until smooth. Return to the pan, and add the cooked black beans and roasted butternut squash.
• When you're ready to serve, stir through the fresh spinach and chopped coriander - the heat of the sauce will wilt the spinach. Serve with rice or naan bread.