Fell in love with this recipe that Jemma brought to us from New Zealand at the RevGals Board meeting last fall.
Butternut Squash & Blackeye Pea Curry – vegan
1 butternut squash
Coconut or olive oil
1 Tbsp. Garam Masala
Salt and Pepper to taste
1 tsp. mustard seed, whole
½ tsp. ground turmeric
1 serrano pepper, without seeds, cut lengthwise
½ onion
3 cloves garlic
1 can blackeye peas
1 can diced tomatoes
1 can coconut milk
Cilantro for garnish
Cooked Brown rice
- Set the rice to cook.
- Preheat oven to 400F. Peel the squash, scoop out and discard seeds, and cut into crescent shapes about ¼” at the widest. Transfer to a big bowl, drizzle with oil, and sprinkle with garam masala, 1 tsp. of salt and ½ tsp. black pepper. Toss to coat evenly, then arrange on a baking sheet lined with foil or parchment. Roast for 30 minutes, or until fork tender.
- Meanwhile, put 1 tsp. of oil into a large dutch oven over medium heat. Once hot, add the mustard seed and turmeric. When the seeds pop, add the pepper and the onion. Cook for 5-7 minutes until translucent, then add the garlic. Cook for another couple of minutes, then add the blackeye peas and stir to mix. Add the tomatoes and cook 2 more minutes.
- Add the coconut milk and season with salt and pepper. Add the roasted squash to the pan and stir to mix. Cover and leave to heat through, 5-7 minutes. Taste for salt and seasoning (you may add chili powder if desired).
- Serve curry over rice, garnished with cilantro.
Source: www.thekaibox.com, New Zealand.
Note: I like this more soupy, so I add extra tomatoes, coconut milk, and blackeye peas.
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