How To Make Pumpkin, Spinach & Black Bean Dopiazza
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Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 small pumpkin, peeled, seeded, and cubed
- 2 cups fresh spinach
- 1 can black beans, drained and rinsed
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and minced garlic, and cook until the onion is soft and translucent.
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Add the cumin seeds, ground coriander, turmeric, and chili powder to the pan. Stir well to combine and cook for another minute.
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Add the cubed pumpkin to the pan and stir to coat it in the spices. Cook for a few minutes until the pumpkin starts to soften.
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Add the spinach, black beans, and vegetable broth to the pan. Stir well and bring to a simmer. Cook for about 20 minutes, or until the pumpkin is tender.
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Season with salt to taste.
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Serve the pumpkin, spinach, and black bean dopiazza over steamed rice or with naan bread. Garnish with fresh cilantro.
Nutrition
- Calories : 220kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 550mg
- Total Carbohydrates : 38g
- Dietary Fiber : 11g
- Sugar : 7g
- Protein : 10g
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