| 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.
A Message from our Provider:
“Jesus: to know him is to love him”