Pumpkin, Black-Eyed Pea, and Coconut Curry
Roasted butternut squash or pumpkin wedges come together with black-eyed peas and coconut milk to make this luxurious restaurant-quality curry.
Yield: 4 servings
  • 1¼ lb butternut squash, peeled and seeded
  • 3 tbsp olive oil, divided
  • 1 tbsp garam masala
  • salt and black pepper, to taste
  • 1 tsp mustard seeds
  • 2 Indian green chiles, slit lengthwise and seeds removed
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1¾ cup cooked black-eyed peas
  • ⅓ lb ripe tomatoes, cut into wedges
  • ½ tsp ground turmeric
  • 14 oz can coconut milk
  1. Heat oven to 400F.
  2. Cut the squash into quarters lengthwise, then cut into ½-inch quarter moons. Transfer to a large bowl and then toss with 1 tbsp of olive oil, the garam masala, 1 tsp salt, and ½ tsp black pepper. Spread on a parchment-lined baking sheet in a single layer and then roast for 30 minutes or until caramelized and tender.
  3. Meanwhile, place the remaining 2 tbsp of olive oil in a large lidded pan over medium heat. Once hot, add the mustard seeds. When they start popping stir in the green chiles and the onion. Saute for 12 minutes or until the onions are tender and golden, then stir in the garlic. Cook for another few minutes then stir in the black-eyed peas and mix together. Add in the tomatoes and cook until they start to soften and become jammy at the edges.
  4. Add the turmeric, ⅓ tsp black pepper, ½ tsp salt, and the coconut milk to the pot. Stir in the roasted squash and mix until combined. Cover with the lid and heat through for 5 minutes. Season to taste with salt and black pepper.
  5. Serve atop a bed of rice or with naan.
Recipe from Fresh India
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/01/pumpkin-black-eyed-pea-and-coconut-curry.html