Curried pumpkin and black-eyed peas

Yield: 4 Servings

Measure Ingredient
225 grams Dried black-eyed peas
\N \N Soaked overnight
225 grams Red pumpkin or butternut
\N \N Squash, peeled and thinly
\N \N Sliced
2 \N Green capsicum, cut into
\N \N 4 pieces
2 tablespoons Coconut oil
4 \N Curry leaves
\N \N Salt

1. Drain the peas and cook in fresh water for about 10 minutes until barely tender.

2. Add the pumpkin and green capsicum and cook for a further 5-7 minutes, until tender.

3. Mix the coconut oil with 1 Tbl water to release its aroma, then add to the curry with the curry leaves and salt to taste.

Compiled by Imran C.

Posted to EAT-L Digest 23 Dec 96 From: "Imran C." <imranc@...> Date: Tue, 24 Dec 1996 19:21:55 +1000

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