Black-Eyed Pea Curry
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
53
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Water2 tsps
Ginger (minced fresh)1 tsp
Turmeric2 tbsps
Vegetable Oil1 cup
Onion (chopped)1 tsp
Curry Powder1 cup
Tomato (chopped)1 cup
Cilantro (chopped fresh)Directions:
1
Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain
2
Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth
3
Heat oil in heavy large skillet over medium heat
4
Add onion and sauté until translucent, about 5 minutes
5
Add curry powder and stir until fragrant, about 1 minute
6
Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet
7
Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes
8
Season to taste with salt and pepper
9
(Can be prepared 1 day ahead
10
Cover and refrigerate
11
Rewarm before continuing
12
) Transfer curry to large bowl
13
Garnish with chopped cilantro and serve
14
Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain
15
Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth
16
Heat oil in heavy large skillet over medium heat
17
Add onion and sauté until translucent, about 5 minutes
18
Add curry powder and stir until fragrant, about 1 minute
19
Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet
20
Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes
21
Season to taste with salt and pepper
22
(Can be prepared 1 day ahead
23
Cover and refrigerate
24
Rewarm before continuing
25
) Transfer curry to large bowl
26
Garnish with chopped cilantro and serve