Black-Eyed Peas Curry Recipe

Directions:

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.