Directions:
- Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain.
- Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
- Heat oil in heavy large skillet over medium heat.
- Add onion and garlic, sauté until translucent, about 5 minutes.
- Add curry powder and stir until fragrant, about 1 minute.
- Add remaining 1 1/2 cups black-eyed 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.
- Transfer curry to large bowl.
- Garnish with chopped cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.06 Kcal (1206 kJ) | ||
| Calories from fat | 62.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 11% | |
|---|---|---|---|
| Sodium | 16.52mg | 1% | |
| Potassium | 612.53mg | 13% | |
| Total Carbs | 23.64g | 8% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 3.4g | 7% | |
| Vitamin C | 13.6mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.57 Kcal (329 kJ) | ||
| Calories from fat | 16.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 11% | |
|---|---|---|---|
| Sodium | 4.51mg | 1% | |
| Potassium | 167.07mg | 13% | |
| Total Carbs | 6.45g | 8% | |
| Sugars | 0.87g | 13% | |
| Dietary Fiber | 0.82g | 12% | |
| Protein | 0.93g | 7% | |
| Vitamin C | 3.7mg | 23% | |
| Iron | 0.3mg | 6% | |
| Calcium | 9.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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