Taste Of The Week – Roasted Pumpkin Spinach And Black Bean Dopiaza

On Thursday’s Morning, Pat Flynn was joined by Paul Knapps, The Firefighting Chef, from Killaloe. This week, Paul joined Pat to discuss his latest recipe for Roasted Pumpkin Spinach And Black Bean Dopiaza, a central Asian curry! Ingredients: -2 tbsp oil -3 large onions (set 1 aside cut into chunky petal style to roast and dice the rest) -400g butternut squash , cut into large bite-size pieces and lightly oiled and roasted. -2 tsp ground coriander -2 tsp ground cumin -2 tsp garam masala -½ tsp turmeric -2 tsp curry powder -1 tbsp grated garlic -1 tbsp grated ginger -5 large tomatoes roughly chopped. -1 tin of washed and rinsed black beans. -300ml vegetable stock -150g baby spinach -Seasoning -1 carton of plant-based cream. -large handful freshly chopped coriander -crispy onions for garnish Method: Into a pre heated oven (220 degrees) pop in your oiled pumpkin and the chunky petal onions and roast for approx. 25 mins, we want them to caramelise and brown, once cooked set aside as we will add these at the end. Heat the oil in a wide, non-stick saucepan and place over a medium heat and add the remaining onions to the pan. We will cook these onions down for around 12–15 minutes or until soft and squishy, bringing out the sweetness of the onions. Now we can Stir in the ground coriander, ground cumin, garam masala, turmeric, curry powder, garlic and ginger and cook off for a further 2 minutes to cook out the spices, this is where we get a sneak peak of smells. Next, we can add the tomatoes and cook for a further 2–3 minutes. Now we can add the veggie stock and black beans and bring to a boil and then turn the heat down Reduce to a simmer and cook for 12–15 minutes checking the seasoning, once your happy with the seasoning we can add in the cream and cook for 1–2 minutes Finally we can add our roasted onions and pumpkin stirring in the spinach and cook until wilted (about 2 mins) and now it’s ready to serve so we can remove it from the heat, scatter over some chopped coriander and crispy onions and serve with s