Go to: Just Bean Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Black-eyed Pea Curry

1 md Russet potato; peeled, cut into 1/2-inch pieces
2 c Drained canned black-eyed peas; (about 1 1/2 15-ounce cans)
1/2 c Water
2 ts Minced fresh ginger
1/4 ts Turmeric
2 tb Vegetable oil
1 c Chopped onion
1 ts Curry powder
1/2 c Chopped tomato
1/4 c Chopped fresh cilantro

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.

Heat oil in heavy large skillet over medium heat. Add onion and saut 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.)

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

Serves 4.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.