Recipe - Curried Pumpkin And Black-Eyed Peas

225 g Dried blackeyed peas
Soaked overnight
225 g Red pumpkin or butternut
Squash, peeled and thinly
Sliced
2 Green capsicum, cut into
4 pieces
2 tablespoon Coconut oil
4 Curry leaves
Salt

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 57 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.

Compiled by Imran C.
Posted to EATL Digest 23 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Tue, 24 Dec 1996 19:21:55 +1000