The Ingredients that we will use :
2 onions, thinly sliced
2 tbsp sunflower oil
1 garlic clove, crushed
1 tsp each ground cumin, coriander, and curry powder
pinch chili powder
400g pumpkin (peeled weight), cut into chunks
1 tbsp tomato purée
400g can black bean in water, drained and rinsed
200g spinach, washed
How to prepare:
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.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.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.