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Black-Eyed Pea Curry

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B6, H, C, E, P
MineralsChromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium russet potato, peeled, cut into 1/2-inch pieces

  2. 2 cups drained canned black-eyed peas (about 1 1/2 15-ounce cans)

  3. 1/2 cup water

  4. 2 teaspoons minced fresh ginger

  5. 1/4 teaspoon turmeric

  6. 2 tablespoons vegetable oil

  7. 1 cup chopped onion

  8. 1 teaspoon curry powder

  9. 1/2 cup chopped tomato

  10. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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 sauté 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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)

  3. Transfer curry to large bowl. Garnish with chopped cilantro and serve.

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