1-medium russet potato, peeled, cut into 1/2-inch pieces 2-cups drained canned black-eyed peas (about 1 1/2 15-ounce cans) 1/2-cup water 2-tsp minced fresh ginger 1/4-tsp turmeric 2-tbsp vegetable oil 1-cup chopped onion 1-tsp curry powder 1/2-cup chopped tomato 1/4-cup chopped fresh cilantro

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 food processor until smooth
Heat oil in heavy large skillet over medium heat
Add onion and 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.

Serves 4

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