Curried pumpkin and black-eyed peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Dried black-eyed peas |
| Soaked overnight | ||
| 225 | grams | Red pumpkin or butternut |
| Squash, peeled and thinly | ||
| Sliced | ||
| 2 | Green capsicum, cut into | |
| 4 pieces | ||
| 2 | tablespoons | Coconut oil |
| 4 | Curry leaves | |
| Salt | ||
Directions
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