Black-Eyed Peas Curry

Name: Black-Eyed Peas Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium russet potatoes; 3 cup black-eyed peas; 0.5 cup water; 2 tsp fresh ginger; 1 garlic clove; 0.25 tsp turmeric; 2 tbsp vegetable oil; 1 cup onion; 1 tsp curry powder; 0.5 cup tomatoes; 0.25 cup fresh cilantro

Gently simmered black-eyed peas, russet potatoes and tomatoes, warmed with curry powder and ginger, a South Asian curry. Finish with chopped cilantro.

20 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

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.
10 min
2
Heat oil in heavy large skillet over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
5 min
3
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.
1 min
4
Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
5 min
5
Transfer curry to large bowl. Garnish with chopped cilantro and serve.