Pumpkin & Chard Dopiaza

Dopiaza means double onions and refers to a curry that contains at least 2 types of onion. Each type are added at a different stage and so bring additional taste and texture to the finished dish. In this case, red or white onion, depending on which you prefer to cook with, is fried first and cooked in to the sauce, while the shallots are fried separately until crisp and sprinkled over the top before serving to add texture. In this curry I use pumpkin and chard as I had recently picked them from my dad’s allotment. You could easily switch them for butternut squash and spinach if these are more readily available. If you want to make it vegetarian then replace the chicken for a tin of black beans. Its a very filling bowl of food which is also packed full of nutrients, so make this when you are on a hungry day. Just be sure to allow plenty of time for the pumpkin to have cooked down, I would recommend at least 25-30 minutes as you want it to be starting to soften. I hope you like it.

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Pumpkin & Chard Dopiaza
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Peel and dice the onion.
  2. Peel and grate the garlic and ginger.
  3. Finely slice the chilli.
  4. Cut the skin off the pumpkin and scrape out the inner seeds.
  5. Slice the pumpkin flesh in to 2cm cubes.
  6. Slice the chicken in to bite sized pieces.
  7. Have all the other ingredients to hand.
To Cook:
  1. Add the onion, chilli, garlic and ginger to a large lidded saucepan with 1 tsp of the rapeseed oil
  2. Fry for 5 minutes, stirring regularly.
  3. Tip in the pumpkin and continue frying for 1 minute.
  4. Sprinkle over the cumin, coriander and curry powder and continue frying for a further minute.
  5. Tip in the tomatoes and add 200ml water.
  6. Lower the heat to a simmer and add the sliced chicken.
  7. Stir well and cover the pan with the lid, leave to simmer for 15 minutes.
  8. Meanwhile, separate the leaves from the stems of the chard. Set the leaves to one side and cut the stems in to bite sized pieces.
  9. Weigh out the rice in to a small saucepan and fill and boil the kettle.
  10. Once boiled, pour plenty of water over the rice and leave to simmer on the hob for 12 minutes.
  11. Once the 15 minutes are up on the curry, remove the lid and add the chard stems to the sauce. Turn the heat up a little and leave to simmer for 10 more minutes.
  12. Peel and thinly slice the shallots and add them to a small frying pan with the remaining 1 tsp of the rapeseed oil. Heat over a high heat and fry for 5-10 minutes until crispy.
  13. Shred the chard leaves and with a couple of minutes left to cook on the curry, add them to the pan and stir well.
  14. Once the rice is cooked, drain and divide between 2 bowls.
  15. Spoon over the finished curry sauce and sprinkle over the crispy shallots. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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