Indian-Style Black-Eyed Peas with Roasted Squash

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 Cuisine: Indian Published on December 7, 2012 Simple and nourishing black-eyed pea and roasted squash curry with Indian seasonings Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas (3 cups cooked) 1 medium butternut or other squash (1/2 pound) butter or oil for brushing + 2 tablespoons 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 shallots or 1 small onion, finely chopped 1 small clove garlic, finely chopped 1-inch piece fresh ginger, minced or grated 2 or 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon chili powder 1 teaspoon ground coriander 3/4 teaspoon garam masala 1/4 teaspoon cayenne pinch of mustard powder (optional) a few pinches of asafetida 1 teaspoon sea salt or to taste 1 medium tomato, diced water as needed Instructions: Rinse the black-eyed peas and soak in several inches of water for 8 hours or overnight. Begin by roasting the squash. Butter or oil a roasting pan. Cut the squash in half, scoop out the membrane and seeds, and brush liberally with butter or oil. Place on the prepared pan and bake in a preheated 425° oven for 45 minutes or until the squash is fork tender. Set aside to cool. When cool enough to handle, peel and chop into chunks or mash with a fork. While you are cooking the squash, drain and rinse the beans and transfer to a large saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes until the beans are tender but not breaking apart. Drain and set aside. Heat 2 tablespoons of butter or oil in a large saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds begin to splutter and pop. Now add the shallots or onion and stir for another 5 minutes. Add the garlic, ginger and chilies, and continue to stir for another 2 to 3 minutes. Toss in the spices and salt and continue to stir for another minute until fragrant. Now add the tomato and simmer for 2 to 3 minutes or until the tomato is softened. Add the cooked black-eyed peas and squash to the pan. Simmer for 15 minutes, stirring often and adding water as necessary to achieve your desired consistency. Serve hot. Makes 4 to 6 servings

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