This spicy vegetarian curry recipe pairs very nicely with either a glass of dry Riesling, or even your favorite beer.  Flavored with coconut milk, ground turmeric and a halved serrano pepper, the vegetables include onions, smashed garlic cloves, plum tomatoes, garam masala-roasted acorn squash and protein-packed black-eyed peas.  I love serving this type of dish over fluffy white or brown rice, but it would also be equally as tasty served with some warm naan.

(To view this recipe, click on the following link: https://www.foodandwine.com/recipes/squash-and-black-eyed-pea-coconut-curry )

Tagged: acorn squash, beans, black eyed peas, brown rice, coconut curry, coconut milk, curry, Food & Wine, Food & Wine magazine, garam masala, garlic, ground turmeric, onions, plum tomatoes, rice, serrano pepper, squash, squash and black-eyed pea coconut curry, squash and black-eyed pea curry, vegetarian