Thoughts & Inspiration
This is a very different recipe. I mixed a couple vegetables with a legume I don't necessarily know go together, but interestingly enough, it tastes pretty good!!! I would recommend having this dish over some brown rice.
Time: 30 minutes
Serves: 4
Ingredients
1 Tbsp olive oil
1/3 red onion, diced
3 garlic cloves, minced
3 tsp Penang curry paste (or red curry paste)
1/2 yellow squash, diced
1 cup frozen spinach
1 can black eye peas
1 cup light coconut milk
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp lemon pepper
Salt to taste
1/2 lime, juiced
1/4 cup chopped cilantro
In a skillet saute red onion and garlic with olive oil for 3-4 minutes. Add curry paste and continue to saute for an additional 2-3 minutes to bring out the flavors of the paste. Add in the squash and frozen spinach and place lid on skillet and cook for 5 minutes. Next, add black eyed peas, coconut milk, onion powder, garlic powder and lemon pepper. Stir to combine everything together and cook with lid on for an additional 5 minutes. Remove lid and continue to cook for 2-3 more minutes. Remove from heat and stir in lime juice and cilantro.
