This rather quick and easy curry is an ideal way to take advantage of winter squash and a good excuse to turn on the oven to warm up. There is a healthy dose of nutrients in this dish and lots of spice to help cure ailments which is surely important this month as the colds that are going around are most persistent indeed.
Roasting the squash not only adds some heat to your kitchen but also brings out the natural sweetness of this treasured vegetable. More so than years past, I have been exploring and enjoying various types of squash. I am still amazed how filling it is, especially when paired with beans and grains.
Serve with rice and savory Indian flatbreads or, as I did, cooked quinoa for a not so traditional pairing but certainly your body will thank you either way. Lots of goodness in the meal and that is just what this time of year calls for. Also a good choice for your holiday tables as well. I am particularly smitten with the blend and amount of spices in this dish, but of course, feel free to adjust accordingly to suit your palate.
|Indian-Style Black-Eyed Peas with Roasted Squash|
|Recipe by Lisa Turner|
Published on December 7, 2012
Simple and nourishing black-eyed pea and roasted squash curry with Indian seasonings
More squash recipes from Lisa's Vegetarian Kitchen:
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad
Red Bean and Squash Soup
Indian-Style Roasted Squash Curry