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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	2		peeled cut	-	-	-	-
black eyed pea	3	cups	canned drained rinsed	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1	cup	chopped	64.0	14.944	1.76	0.16
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
tomato	1/2	cup	chopped	13.41	2.898	0.6556	0.149
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.