Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian Pudding with Butternut Squash
Ingredients
- 4 tablespoons unsalted butter, plus more for ramekins, room temperature
- 1 1/2 cup Roasted Squash Puree made with butternut squash
- 6 large eggs
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups milk
- 1/2 cup pure maple syrup
- 1/4 cup unsulfured molasses
- 1/2 cup yellow cornmeal
- 1 pint vanilla ice cream
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