Recipe - Black-Eyed Pea Curry

1 md Russet potato; peeled, cut
into
; 1/2inch pieces
2 cup Drained canned blackeyed
peas; (about 1 1/2
; 15ounce cans)
One half cup Water
2 teaspoon Minced fresh ginger
One fourth teaspoon Turmeric
2 tablespoon Vegetable oil
1 cup Chopped onion
1 teaspoon Curry powder
One half cup Chopped tomato
One fourth cup Chopped fresh cilantro

Boil potato in medium pot of boiling salted water until tender, about
10 minutes; drain. Blend One half cup blackeyed peas, One half 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 One half cups blackeyed 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

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