Spiced Beans with Roast Pumpkin Wedges

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Spiced Beans with Roast Pumpkin Wedges

 

 

1 kg (35 oz) piece Jap pumpkin (kabocha squash), unpeeled, cut into

8 wedges, deseeded

olive oil spray

salt and freshly ground pepper

2 tsp olive oil

1 brown (yellow) onion, cut into thin wedges

2 garlic cloves, crushed

2 tsp ground coriander

1 tsp ground cumin

1/4 tsp chilli powder

two 420 g (15 oz) can kidney beans, rinsed, drained

400 g (14 oz) can diced tomatoes

80 g (2 3/4 oz) baby spinach leaves

4 tsp vegan sour cream

8 GF flour tortillas, warmed following packet directions (optional)

 

 

1. Preheat oven to 230 C (445 F).

 

2. Line a large baking tray with non-stick baking paper. Place the

pumpkin on the tray and spray lightly with the oil. Season with salt

and pepper. Roast for 40 to 45 minutes or until very soft and light

golden.

 

3. Heat the oil in a large non-stick frying pan over a medium heat.

Add the onion and garlic and cook, stirring often, for 7 to 8 minutes

or until soft.

 

4. Add the spices and cook, stirring, for 1 minute.

 

5. Add kidney beans and tomatoes. Simmer, uncovered, for 5 minutes.

 

6. Remove from the heat and stir through the spinach.

 

7. Divide the pumpkin wedges and bean mixture among serving plates.

Top with the sour cream and serve with the tortillas, if desired.

 

 

Serves 4.