Black-Eyed Peas and Potato Curry

Name: Black-Eyed Peas and Potato Curry
Ingredients: 11⁄2 tablespoons canola or vegetable oil; 1⁄2 teaspoon cumin seeds; 3⁄4 cup onion, finely chopped; 1 teaspoon ginger, peeled and grated; 1 cup tomatoes, chopped, or 3 tablespoons tomato sauce; 1⁄2 teaspoon turmeric; 11⁄2 teaspoons ground coriander; 1⁄2 teaspoon cayenne pepper, or to taste; 1 tablespoon almond butter or almond meal; 11⁄2 cups frozen or boiled black-eyed peas or 1 (16-ounce) can black-eyed peas, drained and rinsed; 1 cup potatoes, peeled and cut into 1-inch pieces; 3⁄4 teaspoon salt, or to taste; 2 cups water; 1⁄2 teaspoon garam masala; 1 teaspoon lemon or lime juice; 2 tablespoons cilantro, chopped

www.cuisineofindia.com

Black-Eyed Peas and Potato Curry: Make with canned or frozen black-eyed peas when in a hurry. It's a hearty and nourishing dish. By the time the rice is cooked, so are the black-eyed peas. Serve...

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Ingredients

11⁄2 tablespoons canola or vegetable oil
1⁄2 teaspoon cumin seeds
3⁄4 cup onion, finely chopped
1 teaspoon ginger, peeled and grated
1 cup tomatoes, chopped, or 3 tablespoons tomato sauce
1⁄2 teaspoon turmeric
11⁄2 teaspoons ground coriander
1⁄2 teaspoon cayenne pepper, or to taste
1 tablespoon almond butter or almond meal
11⁄2 cups frozen or boiled black-eyed peas or 1 (16-ounce) can black-eyed peas, drained and rinsed
1 cup potatoes, peeled and cut into 1-inch pieces
3⁄4 teaspoon salt, or to taste
2 cups water
1⁄2 teaspoon garam masala
1 teaspoon lemon or lime juice
2 tablespoons cilantro, chopped