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Pumpkin Black-Eyed Pea Coconut Curry – vegetarian recipe
Stav Kogan

Pumpkin Black-Eyed Pea Coconut Curry

A gentle, soul-warming curry inspired by the Keralan stew “olan.” This recipe combines sweet, tender pumpkin, earthy black-eyed peas, and luscious coconut milk for the perfect celebration of autumn.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 1.25 lbs (570 g / 20.1 oz) pumpkin or squash, deseeded and cut into ¾-inch crescents
  • 1 tbsp (15 ml) canola oil, for roasting
  • 1 tbsp (15 ml) garam masala
  • 1.5 tsp (7.5 ml) salt, divided
  • 0.75 tsp (3.8 ml) ground black pepper, divided
  • 2 tbsp (30 ml) coconut or canola oil
  • 1 tsp (5 ml) black mustard seeds
  • 2 Indian green chiles, slit lengthwise
  • 1 large onion, halved and thinly sliced
  • 3 cloves garlic, crushed
  • 1 x 14 oz / 400g can black-eyed peas, drained and rinsed
  • 1/3 lb (150 g) ripe tomatoes, cut into wedges
  • 1/3 tsp (15 ml) ground turmeric
  • 1 x 14 oz / 400ml can full-fat coconut milk
  • For the Optional Tarka
  • 2 tbsp (30 ml) coconut or canola oil
  • 10 fresh curry leaves
  • For a richer, creamier curry, always use full-fat coconut milk. Light coconut milk will result in a much thinner sauce.
  • The curry leaf tarka is a simple step that adds an incredible layer of authentic aroma and flavor; it's highly recommended.
  • Control the spice level by adjusting the number of green chiles. For less heat, you can also scrape out the seeds before slitting them.

Method
 

  1. Preheat your oven to 400°F / 200°C and line two baking pans with foil.
  2. In a large bowl, toss the pumpkin crescents with canola oil, garam masala, 1 teaspoon (5 ml / 0.2 fl oz) of salt, and ½ teaspoon of black pepper.
  3. Arrange in a single layer on the prepared pans and roast for 30 minutes, or until soft and caramelized.
  4. While the pumpkin roasts, heat 2 tablespoons (30 ml / 1 fl oz) of coconut or canola oil in a large, lidded frying pan over medium heat.
  5. Once hot, add the mustard seeds and wait for them to pop.
  6. Immediately add the slit green chiles and sliced onion.
  7. Sauté for 12 minutes, stirring occasionally, until the onion is soft and golden.
  8. Stir in the crushed garlic and cook for another 2 minutes until fragrant.
  9. Add the drained black-eyed peas and tomato wedges to the pan.
  10. Cook for 3-4 minutes, allowing the tomatoes to soften and become jammy at the edges.
  11. Stir in the turmeric, the remaining ½ teaspoon of salt, and ⅓ teaspoon of black pepper.
  12. Pour in the can of coconut milk and bring to a gentle simmer.
  13. Gently fold the roasted pumpkin pieces into the curry.
  14. Cover the pan with a lid and let everything heat through for 5 minutes.
  15. Taste and adjust seasoning if needed.
  16. For the optional tarka, heat 2 tablespoons (30 ml / 1 fl oz) of oil in a small pan over medium-high heat. Carefully add the curry leaves—they will crackle and pop.
  17. Fry for about 30 seconds until crisp and translucent.
  18. Pour this aromatic oil and the leaves directly over the finished curry.
  19. Serve hot with fresh naan, fluffy rice, and a side of cooling cucumber raita.
  20. Don't overcrowd the pumpkin on the baking sheets.
  21. Roasting in a single layer ensures the pieces caramelize beautifully instead of steaming.

Nutrition

Calories: 480kcalCarbohydrates: 31gProtein: 13gFat: 30g

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