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“Quick and tasty...enjoy it with some roti and a light salad.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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 garlic, 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. Transfer curry to large bowl.
  10. Garnish with chopped cilantro and serve.

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