Black-Eyed Pea Curry Recipe

Black-Eyed Pea Curry Recipe

  • 1 medium russet potato, peeled, cut into 1/2-inch pieces
  • 2 cups drained canned black-eyed peas (about 1 1/2 15-ounce cans)
  • 1/2 cup water
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • 1/2 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  1. 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.
  2. Heat oil in heavy large skillet over medium heat. Add onion and sauté 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.)
  3. Transfer curry to large bowl. Garnish with chopped cilantro and serve.
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