Curried Yellow Squash with Rice and Pigeon Peas Recipe | Vegetarian Times Skip to main content

Curried Yellow Squash with Rice and Pigeon Peas

Pigeon peas, rice, and curries are staple dishes in Caribbean kitchens. We’ve kept the curry seasoning mild so the recipe will be kid friendly, but you can always boost the flavoring of the squash by using more (or a hotter) curry powder. Serve with a side of steamed greens.

Ingredients: 

Ingredient Set Name: 

Pigeon Peas and Rice

Ingredients: 

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1 cup dried pigeon peas, black-eyed peas, or adzuki beans
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1 Tbs. vegetable oil
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1 small onion, finely chopped 1 cup)
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1 cup brown basmati rice
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½ cup light coconut milk
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1 tsp. grated fresh ginger
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1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 

Curried Summer Squash

Ingredients: 

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1 Tbs. vegetable oil
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1 medium onion, thinly sliced (1 1⁄2 cups)
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2 tsp. mild curry powder
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1 clove garlic, minced (1 tsp.)
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4 medium yellow squash, sliced 1⁄4  -inch thick (5 cups)

Instructions: 

  1. To make Pigeon Peas and Rice: Place pigeon peas in large bowl, cover with 1 1⁄2 inches water, and soak overnight. Drain, and transfer to large saucepan. Cover with 2 inches water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 25 to 30 minutes, or until tender. Drain, and set aside.
  2. Heat oil in large saucepan over medium heat. Add onion, and cook 3 to 5 minutes, or until softened. Add rice, coconut milk, ginger, and garlic, and 2 cups water, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 30 to 40 minutes, or until all liquid is absorbed, adding extra water if necessary. Stir in pigeon peas.
  3. Meanwhile, to make Curried Summer Squash: Heat oil in medium saucepan over medium heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown. Stir in curry powder and garlic, and sauté 30 seconds. Stir in 1 cup water, then squash. Cover, reduce heat to medium-low, and simmer 10 to 12 minutes, or until squash is tender.
  4. To serve: Spoon 1 cup Pigeon Peas and Rice onto each plate. Top with 1 cup Curried Summer Squash.

Nutrition Information: 

Unit (Serving Size): 
serves 4
Calories: 
336
Protein: 
9 g
Total Fat: 
11 g
Saturated Fat: 
3 g
Carbohydrates: 
55 g
Cholesterol: 
0 mg
Sodium: 
10 mg
Fiber: 
7 g
Sugar: 
9 g
Yield: 
per serving