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. Bean Curry printer friendly version located here.
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