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Oct 22, 2019 · Easy pumpkin and black eyed peas curry simmered in coconut milk and Indian spices. Vegan, protein-rich and perfectly apt as your fall dinner!
- 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.
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.
Add your pumpkin puree and coconut milk and stir until combined. Bring to a low boil and add in your bell pepper, sweet potato, cauliflower, garbanzo beans and broccoli and season with a pinch more of sea salt and black pepper.
Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes.
- Vegetable
- 392
- 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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Oct 10, 2021 · This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot!
