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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Quick and tasty...enjoy it with some roti and a light salad. Ingredients:
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 |
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.
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