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Lunch recipe · from the recipe book

Dry Black-Eyed Pea and Butternut Sukka

Nutty, coconut-flecked black-eyed peas and tender butternut squash tossed with toasted coriander, cumin and black pepper, served over fluffy bulgur.

Dry Black-Eyed Pea and Butternut Sukka

Ingredients

  • 3 cups510 gBlack-eyed peas, canned, drained and rinsed
  • 2½ cups cubed350 gButternut squash, peeledcut into 1/2-inch cubes
  • 2 cups cut200 gGreen beanscut into 1-inch pieces
  • 3¾ cups chopped80 gKalestems removed, chopped
  • 1½ medium150 gRed onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • ½ cup40 gSweetened shredded coconut
  • 2 tbsp30 gCanola oil
  • 1 tbsp6 gGround coriander
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp2 gBlack pepper
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • 2 cups460 gWater
  • 1½ cups200 gBulgur, dry
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: cube the butternut, cut the green beans, chop the kale, slice the red onion, mince the garlic, grate the ginger and chop the cilantro.
  2. In a saucepan, bring 300 g of the water and a pinch (about 1 g) of the salt to a boil, stir in the bulgur, cover, and simmer on low for 12 minutes; take off the heat and keep covered.
  3. Meanwhile, toast the coconut in a large dry skillet over medium heat, stirring, for 2 to 3 minutes until golden; tip it into a bowl and set aside.
  4. Heat the canola oil in the same skillet over medium-high heat. Add the red onion and cook for 5 minutes until browned at the edges.
  5. Add the garlic and ginger and cook for 1 minute, then stir in the coriander, cumin, turmeric, black pepper and red pepper flakes and cook for 30 seconds until fragrant.
  6. Add the butternut, the green beans and the remaining 160 g of the water. Cover and cook for 8 to 10 minutes until the squash is just tender.
  7. Uncover, add the black-eyed peas, the kale and the remaining salt (about 3 g), and cook, stirring, for 5 minutes until the liquid is gone and the vegetables are lightly coated in spices.
  8. Stir in the toasted coconut and the lime juice and take the skillet off the heat.
  9. Fluff the bulgur with a fork, spoon the curry over it and scatter the cilantro on top.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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