Squash And Black-Eyed Pea Coconut Curry Recipe
Recipe By Food & Wine
Learn how to make Squash And Black-Eyed Pea Coconut Curry.
4.8
19 Rating -
Rate
Vegdiet
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Squash And Black-Eyed Pea Coconut Curry Recipe
- 0.63 pound Acorn squash, cut into 3/4 inch wedges
- 1/2 tablespoon Canola oil
- 1/4 tablespoon Garam Masala
- 1/4 teaspoon Kosher salt, plus more to taste
- 0.13 teaspoon Freshly ground black pepper, plus more to taste
- 1/2 tablespoon Coconut oil
- 1/4 teaspoon Mustard seeds
- 1/4 Large yellow onion, halved and thinly sliced
- 1/4 Serrano chile, halved lengthwise, stem attached
- 3/4 Garlic Cloves, Crushed
- 1/4 can Black eyed peas, rinsed and drained
- 1/2 Plum tomatoes, cut into wedges
- 0.13 teaspoon Ground turmeric
Nutrition
value
value
267
calories per serving
9 g Fat5 g Protein44 g Carbs16 g FiberOther
Current Totals
- Fat9g
- Protein5g
- Carbs44g
- Fiber16g
MacroNutrients
- Carbs44g
- Protein5g
- Fiber16g
Fats
- Fat9g
Vitamins & Minerals
- Calcium160mg
- Iron2mg
- Vitamin A1020mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B994mcg
- Vitamin B120mcg
- Vitamin C60mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium169mg
- Manganese2mg
- Phosphorus161mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine