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. ---------------------------------------------------------------------------
Nutrition
Ingredients
