| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | August 1993 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Bon Appetit August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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