Lunch

Butternut Squash - Black Eyed Peas Curry is for Lunch.

Butternut Squash - Black Eyed Peas Curry takes 30 minutes to prepare.

Butternut Squash - Black Eyed Peas Curry takes 15 minutes to cook.

Butternut Squash - Black Eyed Peas Curry makes 8 servings.

The ingredients for Butternut Squash - Black Eyed Peas Curry are:

* Butternut Squash, 2 cup, cubes
* Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt, 1.5 cup
* Olive Oil, 2 tbsp
* *Red Chillies (1 chillie), 5 serving
* Salt, 1.5 tsp
# Curry powder, 1 tsp
# *Chilli Powder, 1 tsp
# *coriander powder, 1 serving

Here is how you make Butternut Squash - Black Eyed Peas Curry:

Cook the squash and black eyed peas with salt in cooker till soft and mashable.Add olive oil and chillie and roast till brown.add squash and peas add all powders and cook till consistency is reachedNumber of Servings: 8Recipe submitted by SparkPeople user BHU_23.

The nutritional information for Butternut Squash - Black Eyed Peas Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 80.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 512.7 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 3.1 g
• Protein: 1.4 g

Butternut Squash - Black Eyed Peas Curry is Indian cuisine.

The dietary needs meet for Butternut Squash - Black Eyed Peas Curry is Vegetarian