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

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