Recipe provided by Susan Trabucco
Serves 4
Neighborhood Flavor
For the squash:
- 1¼ lbs pumpkin or squash (peeled if desired)
- 1 Tbs garam masala
- salt and pepper to taste
- coconut or canola oil (enough to drizzle over squash)
Cut pumpkin or squash in half, peel if desired, discard seeds; cut into crescents about ¾ inch thick. Drizzle with the oil, sprinkle with the garam marsala, salt, and pepper. Toss to coat evenly. Bake at 400º for 30 minutes or until tender.
For the sauce (cook while squash is roasting):
- 2 Tbs coconut or canola oil
- 1 tsp mustard seeds (I over-bought. Feel free to connect with me and I’ll share.)
- 2 Indian green chiles, slit lengthways. (I use jalapeno, or serrano peppers if you want it hotter.)
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, crushed
- 1 14-oz. can black-eyed peas, drained
- ⅓ lb ripe tomatoes, cut into wedges (or use a 14-oz can of diced tomatoes, drained)
- ⅓ tsp ground turmeric
- ⅓ tsp ground pepper
- ½ tsp salt
- 1 14-oz can coconut milk
- Optional: 10 fresh curry leaves, fried in oil until crispy; pour on top right before serving. (I’ve never used these, and the result is still warm and wonderful).
- Heat oil in a large, lidded frying pan; when hot, add the mustard seeds and cook until they pop. Then add the onion and slit green chiles. Cook for about 12 minutes, or until the onion is golden. Add garlic and cook for a couple of minutes. Add drained beans, stir to mix. Then add tomatoes and cook for a few minutes until they are soft and “jammy” around the edges.
- Next add the turmeric, salt, pepper, and the coconut milk. Add the roasted squash to the pan; stir gently to mix. Cover with the lid, and heat through about 5 minutes. Check for salt and heat, and serve when ready. Add the optional fried curry leaves if desired.
- Serve with rice or naan bread; chutneys are great with this, too.