Recipe for Curried Pumpkin and Black-Eyed Peas

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
225 gm	Dried black-eyed peas
	Soaked overnight
225 gm	Red pumpkin or butternut
	Squash, peeled and thinly
	Sliced
2 x	Green capsicum, cut into
4 x	pieces
2 tbl	Coconut oil
4 x	Curry leaves

Instructions:

Instructions: 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.

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