Squash And Black-Eyed Pea Coconut Curry Recipe

Ingredients For Squash And Black-Eyed Pea Coconut Curry Recipe

• 2.5 pound Acorn squash, cut into 3/4 inch wedges
• 2 tablespoon Canola oil
• 1 tablespoon Garam Masala
• 1 teaspoon Kosher salt, plus more to taste
• 0.5 teaspoon Freshly ground black pepper, plus more to taste
• 2 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 1 Large yellow onion, halved and thinly sliced
• 1 Serrano chile, halved lengthwise, stem attached
• 3 Garlic Cloves, Crushed
• 1 can Black eyed peas, rinsed and drained
• 2 Plum tomatoes, cut into wedges
• 0.5 teaspoon Ground turmeric