Black Eyed Beans And Squash In Coconut Milk
Extract from Out of the Pod - Delicious recipes that bring the best out of beans, lentils and other legumes • By Vicky Jones • Published by Ryland Peters & Small
About
Out of the Pod
A mildly spiced vegetarian recipe from Kerala, olan is served as a side dish with other vegetable or meat curries.
Serves 4–5
- Kate A. favorited Black Eyed Beans And Squash In Coconut Milk 09 Jan 05:43
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Ryland Peters & Small published his project Black Eyed Beans And Squash In Coconut Milk
04 Oct 06:00
You Will Need
250 g
Ash gourd or
Butternut Squash
, peeled, deseeded and cubed
1
–4 green
Chillies
/chiles, deseeded and finely chopped
1 tsp
Cumin Seeds
, lightly crushed
150 ml
Coconut Milk
2 tsp
Coconut oil or
Sunflower Oil
1 tsp
Mustard Seeds
A few
Curry Leaves
, fresh if possible, otherwise use dried
4
Shallots
, thinly sliced
Salt
250 g
cooked, soaked dried
Black Eyed Peas
or the contents of 1 x 400-g, drained
-
Step 1
In a saucepan, simmer the squash, chillies/chiles and cumin in 200 ml water for about 10 minutes until the squash is soft. Season with salt.
-
Step 2
Add the black-eyed beans/peas and coconut milk, and a little water if necessary to cover the vegetables, then cover and simmer for another 10 minutes.
-
Step 3
In a frying pan/skillet, heat the oil and fry the mustard seeds, curry leaves and sliced shallots until the shallots are beginning to brown. Stir these into the black-eyed beans/peas and squash, add more salt to taste and serve.
