Butternut Squash & Blackeyed Pea Curry - Vegan

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

1. Set the rice to cook.
2. 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.
3. 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.
4. 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).
5. 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.