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Jan 10, 2019 · Roasted butternut squash or pumpkin wedges come together with black-eyed peas and coconut milk to make this luxurious restaurant-quality curry. Yield: 4 servings. Ingredients. 1¼ lb butternut squash, peeled and seeded. 3 tbsp olive oil, divided. 1 tbsp garam masala. salt and black pepper, to taste. 1 tsp mustard seeds.
- Main Ingredients Used in This Pumpkin Curry
- How to Cook Pumpkin Perfectly?
- Mistakes to Avoid While Making Pumpkin Curry
- Pin It For Later
Pumpkin(obviously!)- you can use any variety of pumpkin or also butternut squash. I have used Kabocha pumpkin in this. Black eyed peas– I soak the dried ones in enough water and cook it using my pressure cooker. Cooking them directly on a stove-top will take a while. You can use canned ones instead. Black eyed peas can be replaced with chickpeas, b...
Pumpkin is one vegetable that gets cooked in a jiffy. If you happen to not keep an eye on these, they tend to get overcooked and end up being mushy. You totally don’t want mushy pumpkin in your curry. So to avoid that, chop pumpkin to big cubes. This is your first step. Secondly, you don’t have to cook it first and then add the coconut milk. Becaus...
First of all, choose a cooking pot or a deep bottom skillet. You don’t want your curry to splutter all over. I use this cast iron skilletextensively in my cooking. It is extremely helpful and the best choice in terms of health too. Before adding in the coconut milk, reduce the heat to low. And then, proceed to simmer the curry in low heat. This is ...
Some more curry recipes you might want to try
Dal Makhani Recipe (Black gram and Kidney beans curry) Vegan green gram coconut curry Disclaimer: This post contains affiliate links. When you make a purchase from this link, I will earn a commission with no extra cost for you. Please note I only recommend products and brands I trust and personally like.
- Indian
- 5
Oct 8, 2019 · Nourishing and colorful spiced autumn roasted pumpkin curry with black-eyed peas. Preparation: 20 minutes. Cooking time: 50 to 55 minutes. Print this recipe. Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 small pie pumpkin or squash (about 2 1/2 lbs or 1 kg) 4 tablespoons olive oil, divided.
A beautiful pumpkin curry recipe that's totally vegan and super comforting – a proper winter warmer of a dish.
- Vegetable
- 392
- Indian
Pumpkin, Black-eyed Bean and Coconut Curry. Enjoy Meera Sodha's creamy vegetable coconut curry for dinner tonight. This recipe is loaded with pumpkin, black beans and plenty of warming spices.
- Dinner, Main Course
- 4
- Indian
Ingredients: ½ cup black-eyed peas. 4 cups water. 2 cups diced pumpkin (about ½ a small orange pumpkin) 1 teaspoon salt. ½ teaspoon turmeric. ¼ teaspoon red chili, ground. ½ cup fresh grated coconut. 1 small green chili. 1 teaspoon cumin. 3 tablespoons water. 2 tablespoons coconut oil. 1 teaspoon black mustard seeds. 10 curry leaves.
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Nov 9, 2020 · This sublime Indian pumpkin curry recipe is a wonderfully tasty gluten-free and vegan meal and a healthy way to use up some of this nutritious vegetable (actually a fruit!) during pumpkin season! It’s rich with sweet and savoury flavours, underpinned with bitter notes from nigella seeds and sourness from tangy tamarind.
