Black-Eyed Pea Curry

Course : Curry
Serves: 4
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1 medium sweet potato (1-1/2 cups) peeled and cut into 1/2 inch cubes
3/4 cup water -- divided
2 cans black-eyed peas -- (15 oz each) rinsed and drained, divided
1 tablespoons fresh lemon juice
2 cloves garlic
2 teaspoon curry powder
1 medium onion -- chopped (1 cup)
2 teaspoon Wesson Vegetable Oil
1 medium tomato -- seeded and chopped
1 tablespoons snipped fresh cilantro

Preparation / Directions:

1. Combine potato and 1/2 cup water in 2-quart saucepan. Cover. Cook over medium heat for 6 to 9 minutes, or until tender. (Do not drain). In food processor or blender, combine potato mixture, 1-1/2 cup peas, remaining 1/4 cup water, the juice, garlic and curry powder. Process until smooth. Set potato mixture aside. 2. Combine onion and oil in 10-inch nonstick skillet. Cook over medium heat for 5 to 7 minutes, or until onion is tender, stirring occasionally. Stir in potato mixture and remaining peas. Cook for 3 to 5 minutes, or until hot, stirring frequently. Remove from heat. Stir in tomato and cilantro. Serving suggestion: Serve as a vegetarian main dish with a rice pilaf and cucumber salad. 8 servings


Nutritional Information:

1353 Calories (kcal); 6g Total Fat; (3% calories from fat); 84g Protein; 253g Carbohydrate; 0mg Cholesterol; 93mg Sodium

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