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