Name: Squash And Black-eyed Pea Coconut Curry Recipe
Total time: 40 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Squash And Black-Eyed Pea Coconut Curry.

How to make Squash And Black-eyed Pea Coconut Curry Recipe

Meera Sodha

Crawler

Indian

<p>Learn how to make Squash And Black-Eyed Pea Coconut Curry.</p>

Vegetarian

Acorn squash,  cut into 3/4 inch wedges

Canola oil

Garam Masala

Kosher salt,  plus more to taste

Freshly ground black pepper,  plus more to taste

Coconut oil

Mustard seeds

Large yellow onion,  halved and thinly sliced

Serrano chile,  halved lengthwise,  stem attached

Garlic Cloves,  Crushed

Black eyed peas,  rinsed and drained

Plum tomatoes,  cut into wedges

Ground turmeric

Preheat oven to 400 f. Combine squash, canola oil, garam masala, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Toss to coat; arrange in a single layer on 2 aluminum foil lined baking sheets. Roast until tender, about 30 minutes.

step 1

Meanwhile, heat coconut oil in a large, high-sided skillet over medium. Add mustard seeds. When seeds begin to pop, add onion and serrano. Cook, stirring, until onion is soft and golden, about 12 minutes. Add garlic and cook, stirring often, until softened, 2 to 3 minutes. Stir in peas and tomatoes. Cook until tomatoes are jammy around edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving.

step 2

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