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Bean Curry

3 tb Butter
1 lg Onion, chopped
2 cl Garlic, finely chopped
1 ts Fresh ginger root
1 lg Tomato, chopped
1/2 ts Turmeric
pn Cayenne or to taste
1/2 ts Salt
1 ts Paprika
1 ts Garam masala
3/4 c Half and half (10%) cream
1 c Vegetable stock
19 oz Can black-eyed peas
1 tb Chopped fresh coriander
1 ts Finely slivered fresh ginger root


Heat butter in large skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Stir in garlic and chopped ginger root; stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds. Add cream, stock and peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in coriander and slivered ginger root. Serve immediately with rice, chapati or naan.


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