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Add a photoServings: 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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