Black-eyed peas and squash stew

Here is the Ainsley recipe that I mentioned before:
Prep time: 20 mins
Cooking time: 35 mins
Serves: 3-4 (depending on your appetite, but usually does two of us for two meals)

Ingredients:
2 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 onion, chopped
1 garlic clove, minced
1 chilli pepper (he stipulates red, but I've used jalapenos successfully)
1lb (450g) potatoes roughly diced
2 tbsp curry paste or powder (I usually use Madras - I love a bit of heat!)
2 1/4 cups (600ml) stock (veg or chicken)
1lb (450g) butternut squash (or pumpkin)
15oz (400g) can black-eyed peas, drained
2 tomatoes, cut into smallish wedges
Salt & pepper
chopped coriander (cilantro) to garnish
lemon wedges to serve

Instructions
1. Heat oil in large casserole (dutch oven), add cumin and mustard seeds, and cook for 1 minute. When they begin to splutter and pop add the onion, garlic and chilli pepper and cook for 3 -4 minutes.

2. Stir in potatoes and cook for 3 minutes. Add curry paste/powder and stock, bring to boil and simmer for 5 minutes. Add squash/pumpkin and simmer for 15 minutes (or until veg are tender). Add black-eyed peas and tomato wedges and continue to cook for a couple more minutes. Season to taste.

3. Divide stew between individual dishes, sprinkle over coriander (cilantro) and serve with lemon wedges.

Yum!!

Off to take a pic off the new Le Creuset and the stew it contains...