Indian-Style Black-Eyed Peas with Roasted Squash

This alternatively quick and smooth curry is a super manner to take gain of wintry weather squash and a terrific excuse to turn on the oven to warm up. There is a healthy dose of vitamins in this dish and plenty of spice to help therapy ailments that's surely vital this month as the colds which might be going around are maximum chronic certainly.

Roasting the squash no longer only adds a few warmth on your kitchen but additionally brings out the herbal sweetness of this valuable vegetable. More so than years past, I were exploring and playing various kinds of squash. I am nonetheless amazed how filling it's far, particularly when paired with beans and grains.

Serve with rice and savory Indian flatbreads or, as I did, cooked quinoa for a now not so traditional pairing but genuinely your frame will thanks either manner. Lots of goodness in the meal and that is simply what this time of 12 months requires. Also a terrific choice on your excursion tables as properly. I am especially smitten with the combination and quantity of spices on this dish, however of direction, feel unfastened to modify thus to suit your palate.

More squash recipes from Lisa's Vegetarian Kitchen:

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Red Bean and Squash Soup

Indian-Style Roasted Squash Curry

Black-Eyed Pea Tomato Curry

This is a extraordinarily smooth but fairly enjoyable black-eyed pea curry that I served for a mid-week meal together with a bed of hot sparkling cooked basmati rice. More regularly than no longer when I cook a meal, I end up spending a good few hours in the kitchen. Mind you, my knife talents leave something to be preferred and I am without difficulty distracted. As a lot as I revel in cooking, there are instances although that I just need to make something that takes little time in any respect, however nonetheless tastes unique. I succeed with this dish.

Black-eyed peas have a as a substitute unique earthy taste that stands apart from other legumes. I regularly locate myself craving them all curried up. Black-eyed peas, though they're complete beans, don't take very lengthy to cook dinner after an in a single day soak both. Paired with warm, sour and tangy flavors, this is a prevailing curry that belies its simplicity.

More black-eyed pea dishes from Lisa's Kitchen:

Black-Eyed Pea Patties with Chili Sauce

Black-Eyed Peas with Fenugreek and Tomatoes

Curried Black-Eyed Peas with Dried Mushrooms

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Curried Cauliflower and Black-Eyed Pea Soup

Serving black-eyed peas on New Year's Day is notion to deliver accurate good fortune and prosperity for the approaching yr. Because they swell with cooking, the peas are taken into consideration to represent developing prosperity within the New Year and are every so often believed to represent coins as well. Frequently the peas are served with cooked greens, specially collard vegetables, which represent money, and cornbread ? Representing gold. Whether these pleasant legumes bring accurate good fortune or now not, the meal become certainly an fun one. I never want a selected purpose to prepare dinner with black-eyed peas, but right here's hoping for peace and thought for 2014.

Combining veggies and legumes in a warming soup is a simple method to providing a nourishing meal inside the cold weather months and a cold and vicious winter it's been so far. The curry spices no longer most effective upload an additional layer of warmth to the soup revel in, they lend an attractive coloring as nicely. Savor a bowl of this soup and recognition on the warm temperature, as opposed to the frigid snowscape simply out of doors your window.

Cauliflower is going specifically well with north Indian curry spices; the taste and texture of this gently cooked vegetable absorbs the spices and presents a top notch comparison with the sweet, earthly and slightly nutty flavor of the black-eyed peas. Simple, aromatic and bursting with goodness.

More Indian cauliflower dishes you are certain to revel in:

Aloo Gobi (Curried Cauliflower and Potatoes)

Indian-Style Cream of Cauliflower Soup

Rice and Cauliflower Pilaf

Cauliflower and Pea Curry

Spicy Urad Dal with Cauliflower and Peas

On the pinnacle of the studying stack: The Vegetarian's Complete Quinoa Cookbook: From the Ontario Home Economics Association

Audio Accompaniment: Kolsch

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are frequently the legume I visit when I need an easy weeknight meal answer using staples that I am likely to have handy. This become any other winning dish that went properly with a bed of steaming warm buttered basmati rice. The sweet corn provides a nice textural and taste evaluation to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one exceptional massive institution hug.

More black-eyed pea recipes from Lisa's Kitchen:

Black-Eyed Pea Sambar

Black-Eyed Pea Tomato Curry

Black-Eyed Peas in an Indian Curried Soup

Savory Black-Eyed Pea Pancakes (Poora)

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Black Tea and Gingered Black-Eyed Peas

As a whole lot as I enjoy cooking, there are instances once I just want a simple however scrumptious and nutritious answer for dinner. This dish is simply the element and especially proper to the ones times when you might be pressed for time and busy with other matters. It will make a entire meal served with rice and a vegetable aspect if you like. It is fairly mildly spiced and the tea does add intensity and a bit of complementary bitterness. The lime fills everything out with a few tangy goodness. Smoky, peppery and earthy is how my husband described it.

Other black-eyed pea dishes from my kitchen that you can enjoy:

Indian Black-Eyed Peas

Curried Black-Eyed Peas

Black-Eyed Pea Salsa

Black-Eyed Peas with Potato and Tamarind

Black-Eyed Peas with Tamarind and Coconut Milk

Perhaps it's miles the promise of spring and the few days of sunshine that actually shouldn't be taken for granted after this sort of long and gloomy iciness, as I've been stimulated of overdue. Apart from organizing a few piles and litter which have gathered around the apartment over the months, I've been spending hours targeted around the kitchen, developing and checking out recipes and trying to document them in a well timed way right here on this area. Mind you, I'm effortlessly distracted on the great of instances, and hotter weather isn't going to assist that. Documenting my dishes is at times a daily war and, with a limited amount of hours in a day, I manage my similarly constrained attention span as fine I can.

Without similarly ado, my modern-day offering is this smooth but most flavorful black-eyed pea dish. Cooking would not need to be an all-afternoon affair to provide something nourishing and vibrant for dinner. Serve with a easy lemon rice and a side vegetable dish for a meal a good way to be at the desk in hardly whenever at all and wolfed in tons much less time than that, although it really need to be savored, each delectable bite at a time.

Earthy black-eyed peas are one in all my favored legumes to use in spiced up tomato-based totally curries. This time but, I became feeding my seemingly insatiable longing for something coconut, so as opposed to a predominately tomato-primarily based sauce, right here the tomatoes combine with coconut milk and tamarind resulting in a creamy and highly spiced southern Indian style tamarind gravy that envelops the tender peas in a dynamic embody.

In addition to the goodness that these delights upload to any quantity of dishes, any other advantage of cooking with black-eyed peas is they take hardly any time at all to cook, and even though I commonly soak them overnight, you can escape with a shorter soaking time with out including too much onto the total cooking time.

More black-eyed pea recipes from Lisa's Vegetarian Kitchen:

Black Tea and Gingered Black-Eyed Peas

Cinnamon Spiked Black-Eyed Pea Curry

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Curried Cauliflower and Black-Eyed Pea Soup

On the pinnacle of the studying stack: diverse distractions

Audio Accompaniment: Suduaya

Black-Eyed Pea and Mung Bean Sambar

This recipe is my very own creation, although I need to deliver a nod to Vegan Richa for the concept of mixing mung beans and black-eyed beans in what became out to be a completely earthy curry. It is not uncommon for me to experiment with distinct mixtures of legumes, and I am properly familiar with spicing up combined dal dishes.

Your palate is in for a treat here with a lingering spiciness that intensifies at the back of the tongue with every spoonful. No hard hitting burst of warmth with this meal, and there's a wee little bit of tangy sweetness present especially because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an smooth yet absolutely pleasant meal while served with a tempering rice dish and/or Indian flatbread. Don't allow the list of elements discourage you from giving this dish a attempt ? I guarantee you that it sincerely is a completely straightforward and easy recipe that you could discover specially appealing throughout busy instances whilst you do not have a number of time to prepare dinner however do not want to sacrifice nutrients or taste. Adjust the spicing in keeping with your possibilities and pantry offerings.

More black-eyed pea goodness from Lisa's Vegetarian Kitchen:

Black-Eyed Peas with Fenugreek and Tomatoes

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing

Black-Eyed Peas with Roasted Squash

Black-Eyed Peas with Potatoes and Tamarind

On the top of the reading stack: Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times by Ellen Kanner

Black-Eyed Pea Salad with Indian Spices

With sweltering climate hitting an awful lot of the Western hemisphere, more salads are served up on kitchen and patio tables. Spice it up is my motto, and so I turned into inspired to make an earthy Indian-style black-eyed pea salad with a warm, tart and tangy seasoning that required very little prep and cooking time. While the peas are boiling, chop up the ingredients needed and measure out the spices. It all comes collectively in no time in any respect as soon as the black-eyes have cooled a bit.

I served the salad up in a few radicchio leaves along with some gently toasted crusty bread topped with a few goat cheese and fresh dill and then speedy broiled for a few minutes. An Indian flat bread might be a nice addition to the meal, or a easy rice dish consisting of cracked black pepper rice.

More black-eyed pea dishes from Lisa's Vegetarian Kitchen:

Black-Eyed Pea Patties with Chili Sauce

Indian Black-Eyed Peas

Black-Eyed Peas with Potatoes and Tamarind

Curried Black-Eyed Peas

Spicy Black-Eyed Pea Sambar

One would not ought to be of Indian descent to revel in Indian cooking and flavors. In truth, although I became born and raised right here in Ontario, Canada, it have become my favourite delicacies by way of some distance to prepare dinner and eat best shortly after becoming vegetarian. And considering India has a robust vegetarian way of life, it appeared like an excellent fit, in particular for a person who favored meals with finesse. I become amazed through the multitude of spices and patterns and the extensive array of now not simplest mains, however appetizers, savory breads and desserts. The extra I researched and experimented in my very own kitchen, the extra I was enchanted by using the distinctiveness and range that represent the one-of-a-kind regions of Indian. When you issue inside the affects from different nearby cultures and the crossover between the regions within Indian itself, the magic that one could work in their very own domestic kitchen is awe inspiring.

As a result of British pursuits and manipulate of Indian, Indian food turned into ultimately popularized in Britain. Immigration also resulted within the recognition of Indian cooking world extensive.

The enormous majority of services at Indian eating places I have encountered in this aspect of the globe appear to be closely motivated by way of North India creations, regularly with an Anglo-Indian twist. But the supply of components within the current age make it viable for home chefs ? Or restaurants if they pick ? To experiment with a variety of local creations with interest to traditional arrangements with or without a fusion twist.

Early on I have become specially smitten with South Indian dishes. North Indian dishes have a tendency to be less highly spiced, and the focus is extra on dairy and such famous cheeses including paneer and breads including naan and roti. Rice is a staple in each cuisines, but South Indian cooking gives rice a extra number one role. Dosa, a fermented cr?Pe with rice and lentils is a staple, and fried fritters which include vada and steamed savory cakes like idli also are signature. Tamarind and coconut milk are often vital to a number of the dishes served and vital to a traditional meal are soupy rasams and sambars which can be a lentil and vegetable based totally thick soup-like route.

The sambar I feature right here capabilities earthy black-eyed peas in place of lentils, with tamarind for a sweet and sour element, a healthful dose of spices, along with my home made fragrant sambar powder, a chunk of red pepper and a few tomato for a chunk of tanginess. This may not be the most conventional of creations, however it simply went nicely with some steaming hot basmati rice.

Other sambars to experience from Lisa's Kitchen:

Drumstick Sambar with Seared Eggplant

Vegetable Coconut Sambar

Bangalore Sambar with Toor Dal and Lima Beans

Tamarind Sambar

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk is going so properly with earthy black-eyed peas and tones down the warmth of the spices. There is certainly no bean pretty like black-eyed peas, and this recipe changed into the end result of a surprising longing for them. The factor listing might seem a chunk lengthy, however sincerely this comes together in rarely any time in any respect. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to feature this recipe in your bucket list. You won't remorse it.

More black-eyed pea dishes to enjoy from Lisa's Vegetarian Kitchen:

Spicy Black-Eyed Pea Sambar

Black-Eyed Peas with Potatoes and Tamarind

Black-Eyed Pea Tomato Curry

Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Serving black-eyed peas with collard vegetables is seemingly right luck for the New Year. It's a tradition within the American South and round the world. Because the beans swell with cooking, the peas are taken into consideration to represent growing prosperity in the New Year and are every so often believed to symbolize coins and the collard veggies paper cash.

Whatever you watched of that lifestyle, the meal I served was delicious enough for me and my eating companions and even a more nourishing dinner served up with some rice. I steamed the collard vegetables and sprinkled them with a chunk of sea salt. It's a snap to prepare too, that's a bonus while you are tired from lack of light.

The black-eyed peas are moderately spiced with a chunk of tangy tomato. The addition of coconut milk reduces the heat except however experience unfastened to ramp up the spices if favored. Many of us indulge particularly over the vacations, so a healthful but fulfilling dinner is maximum welcome to ring inside the New Year. That's exact good fortune enough for me due to the fact cash can't buy happiness or prosperity.

Other black-eyed pea dishes to enjoy:

Spicy Black-Eyed Pea Sambar

Black-Eyed Peas with Tamarind and Coconut Milk

Savory Black-Eyed Pea Pancakes (Poora)

Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have lengthy been considered one of my favourite legumes, adding a welcome earthiness to dishes made out of tangy, zesty or highly spiced flavors that make them a first-rate base in curries. In this nourishing curry, earthiness takes the primary stage with roasted eggplant and Swiss chard.

The eggplant isn't virtually the main celebrity on this dish, but it does add texture and roasting the vegetable brings out a delightful trace of sweetness. Fried eggplant is fun too, but roasting brings out a unique flavor profile that I don't find frying pretty matches ? It turned into so right simply as is, with salt just out of the roasting pan, that it's a surprise any of the eggplant ended up inside the curry. Next time I would possibly try it in a salad to realize the goodness of this beneath appreciated vegetable.

This is my contribution to Eat Your Greens, a month-to-month event co-hosted with the aid of Shaheen and The VegHog.

Other black-eyed pea dishes to enjoy from Lisa's Kitchen:

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Black Tea and Gingered Black-Eyed Peas

Black-Eyed Peas with Fenugreek and Tomatoes

Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often thieve lots of the eye on the dinner desk and black-eyed peas dishes in reality do simply that. A particularly earthy legume, they in order that manifest to polish when served up for dinner with modest spicing, and in this situation, some creamy coconut milk and strong tomatoes to fill the whole lot out. Very smooth to put together, making it a great go-to recipe for days while there is little inclination or time to cook dinner up some thing greater complicated, serve with some rice or different preferred grain and a vegetable side and your mid-week meal becomes a veritable nourishing banquet.

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:

Black-Eyed Pea Tomato Curry

Indian-Spiced Black-Eyed Pea Soup with Corn and Dill

Indian-Style Black-Eyed Peas with Roasted Squash

Black-Eyed Pea Salsa

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Black-Eyed Peas and Mung Beans in a Fragrant Spicy Tomato Sauce

If you're seeking out an smooth and fairly brief however nourishing and comforting meal, then this recipe need to be on the pinnacle of your list. If you cook Indian meals regularly sufficient, all the substances are staples you probably have available.

The different earthiness of black-eyed peas and mung beans are harmoniously complemented with the aid of a tasty and engaging fragrant, spicy and tangy tomato base. The addition of garam masala adds a hint of aromatic smokiness and depth. Vibrant in coloration and flavor, all you want to complete the meal is a few hot fresh cooked basmati rice and a vegetable side if preferred.

Other recipes featuring combined beans from Lisa's Vegetarian Kitchen:

Mixed Bean Indian Stew

Mung Bean and Urad Dal Curry

Mixed Lentil Dal

Spicy Mixed Dal

Black-Eyed Pea Pumpkin Curry

Fall comes all too speedy in this a part of the world, however at the side of the cooler temperatures comes colourful clean autumn vegetables like pumpkins. Every pumpkin season I buy some pie pumpkins to roast and freeze so that I even have pumpkin pur?E all yr lengthy. And it's continually an excuse to make one among my preferred treats of the season though I adore them no matter the time of yr, selfmade roasted pumpkin seeds.

Pumpkin season usually brings with it renewed proposal for cooking thoughts too, and the primary sweet pie pumpkin of the 12 months in my kitchen observed its manner into the oven for roasting after which combined with earthy black-eyed peas and Indian spices to make this colorful, filling and nourishing curry. This is an smooth recipe to make too, with maximum of the prep time considering slicing the pumpkin and scooping out the seeds.

What makes using pumpkin uncommon on this recipe is that the skin is roasted with the pumpkin and left on within the dish ? Roasting the skin makes it gentle sufficient to devour very effortlessly, and lets in the pumpkin to have its very own pieces inside the curry in preference to disappearing as a pur?E, but it's miles essential to use a pie pumpkin in preference to a massive carving pumpkin. You can also use a squash if it does now not have a thick or tough skin ? Delicata, acorn, red kuri or freshly harvested butternut squashes would be a very good desire right here as well.

Other pumpkin recipes to attempt from Lisa's Vegetarian Kitchen:

Baked Pumpkin Falafel with Tahini Lemon Sauce

Chickpea Quinoa Pumpkin Burgers

Essentially Raw Pumpkin Bites

Toor Dal Pumpkin Soup