Servings: 4
Ingredients
- 225 gm Dry black-eyed peas Soaked overnight
- 225 gm Red pumpkin or possibly butternut Squash, peeled and thinly Sliced
- 2 x Green capsicum, cut into
- 2 Tbsp. Coconut oil
- 4 x Curry leaves Salt
Directions
- 1. Drain the peas and cook in fresh water for about 10 min till barely tender.
- 2. Add in the pumpkin and green capsicum and cook for a further 5-7 min, till tender.
- 3. Mix the coconut oil with 1 Tbsp. water to release its aroma, then add in to the curry with the curry leaves and salt to taste.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 46g | |
Recipe makes 4 servings | |
Calories 69 | |
Calories from Fat 59 | 86% |
Total Fat 6.84g | 9% |
Saturated Fat 5.9g | 24% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 0mg | 0% |
Potassium 134mg | 4% |
Total Carbs 2.56g | 1% |
Dietary Fiber 0.2g | 1% |
Sugars 0.54g | 0% |
Protein 0.39g | 1% |
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