Black-Eyed Pea Curry |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 medium russet potato, peeled, cut into 1/2-inch pieces | 2 cups drained canned black-eyed peas (about 1-1/2 15-ounce cans) | 1/2 cup water |
| 2 teaspoons minced fresh ginger | 1/4 teaspoon turmeric | 2 tablespoons vegetable oil |
| 1 cup chopped onion | 1 teaspoon curry powder | 1/2 cup chopped tomato |
| salt and pepper | 1/4 cup chopped fresh cilantro | |
| 1 | Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth. |
| 2 | Heat oil in heavy large skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1-1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. |
| 3 | Transfer curry to large bowl. Garnish with chopped cilantro and serve. |