4 Serves
280 Mins
12 g
25 g
19 g
Soak the black-eyed peas in a bowl of water for at least 4 hours, then drain and boil in a pot until tender.
Ingredients, vitamins, and health benefits
Black Eyed Peas
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MalaysianVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
166 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
926 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Peel and chop the ash gourd into cubes using a chef's knife on a cutting board.
In a large pot, combine the cubed ash gourd, cooked black-eyed peas, and a splash of water. Simmer until the gourd is soft.
Stir in the coconut milk, curry leaves, and a drizzle of coconut oil. Season with salt to taste and simmer gently without boiling to finish the dish.
White Pumpkin (Ash Gourd)
Salt
Coconut Oil
Coconut Milk
Curry Leaves
Vitamin A
770 µg / 900 µgVitamin C
69 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
166 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
926 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
9 g / 50 gSaturated Fat
16 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g54
g17
g
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BulgarianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgAlcohol
0 g