Black-eyed Peas Curry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 medium russet potatoes, peeled, cut into 1/2-inch pieces
• 3 cups black-eyed peas, canned, drained and rinsed
• 1/2 cup water
• 2 teaspoons fresh ginger, minced
• 1 -2 garlic clove, minced
• 1/4 teaspoon turmeric
• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 1 teaspoon curry powder
• 1/2 cup tomato, chopped
• 1/4 cup fresh cilantro, chopped

Recipe

• 1 boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain.
• 2 blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
• 3 heat oil in heavy large skillet over medium heat.
• 4 add onion and garlic, sauté until translucent, about 5 minutes.
• 5 add curry powder and stir until fragrant, about 1 minute.
• 6 add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet.
• 7 cook until mixture is thick and creamy, stirring occasionally, about 5 minutes.
• 8 season to taste with salt and pepper.
• 9 transfer curry to large bowl.
• 10 garnish with chopped cilantro and serve.