Indian Black Eyed Peas & Butternut Squash Curry with Zucchini

Indian black-eyed peas butternut squash curry served in a white bowl, garnished with fresh cilantro.

Indian Black Eyed Peas & Butternut Squash Curry with Zucchini

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A hearty curry with creamy butternut squash, fresh zucchini and tender black-eyed peas cooked in a fragrant Indian-style gravy. Perfect for both Instant Pot and stovetop.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

Ingredients

1 butternut squash small, peeled and cubed
1 zucchini cubed
1 cup black-eyed peas cooked or canned
1 cup tomatoes chopped
½ cup onion chopped
½ cup water or coconut milk
1 tablespoon garlic minced
1 teaspoon ginger minced
10 curry leaves
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon red chili powder
¼ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon garam masala
1 tablespoon oil
1 tablespoon almond butter or peanut butter, optional
1 teaspoon salt adjust to taste

Instructions

Heat oil in the Instant Pot on sauté mode or in a stovetop pan over medium heat.
1 tablespoon oil
Add mustard seeds and cumin seeds; let them splutter.
10 curry leaves, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds
Stir in curry leaves, onion, garlic, and ginger. Sauté until onions are translucent.
½ cup onion, 1 tablespoon garlic, 1 teaspoon ginger
Add tomatoes and cook until they turn soft.
1 cup tomatoes
Mix in red chili powder, turmeric, coriander powder, and salt. Cook for 1 minute.
½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, 1 teaspoon salt
Add butternut squash, zucchini, and black-eyed peas. Stir well.
1 zucchini, 1 butternut squash, 1 cup black-eyed peas
Pour in coconut milk or water and mix.
½ cup water
Instant Pot: Cancel the sauté function, close the lid, and cook on manual high pressure for 3 minutes. Quick release pressure.
Stovetop: Cover and cook over medium heat for 12–15 minutes, or until the squash is tender.
Stir in almond butter or peanut butter, sprinkle garam masala, and mix.
1 tablespoon almond butter, ½ teaspoon garam masala
Let rest for 5 minutes before serving. Serve this with fluffy Indian basmati rice or fresh Indian bread, such as chapati, naan, or paratha.

Notes

Tested Tips from My Kitchen

Use pre-cooked or canned black-eyed peas to cut down cooking time.
Chop the butternut squash into even pieces for uniform cooking.
If you have leftover roasted butternut squash, you can use it in this curry. Reduce the cooking time accordingly.
Adjust the spice level by reducing or increasing the amount of red chili powder.
For meal prep, cook and freeze portions for up to 3 months and enjoy quick weekday meals.
Other vegetables, such as carrots, green peas, corn, potatoes, and sweet potatoes, also pair well with this curry.

Nutrition