In her cookbook, Fresh India, "Meera Sodha shows us how fast, fresh, and exciting the vegetable dishes of India can be." So says the editors at Food & Wine. It sounds delicious so I'm planning on making it this weekend (with chickpeas instead of black-eyed peas). Last week's Tomato Braised Green Beans recipe came out great so I'm feeling confident and going for a new recipe again.
UPDATE: I made this recipe with chickpeas and it was wonderful. So flavorful and satisfying...and it's meatless! The sweetness of the acorn squash; the velvety texture the coconut milk adds; the spicy kick of the peppers--the recipe is a keeper!
CLICK HERE to get the recipe on Food&Wine.com