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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.
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