Potato & Black-Eyed Pea Curry

A rare curry that is complex in flavor but not in preparation. This is such a homey, comforting curry, best served warm, or hot, with basmati rice or chapatis, rotis or any type of thin flatbread. A bowl of cool, plain yogurt is the perfect accompaniment. 

Begin by making a simple herbal paste; toss in to a blender or food processor 1/2 cup each of chopped mint leaves and cilantro (leaves and thin stems) and 2-3 chopped hot green chilies. You may need to add a tablespoon or two of water to facilitate processing. Grind to a thick paste and set aside.

Heat 1 T. coconut or vegetable oil in a large, deep skillet. When the oil is hot, add 1 t. cumin seeds, 1 cup diced onion, 2 cloves minced garlic, 1 heaping T. minced ginger, 1-2 bay leaves, 1 t. garam masala and a large dash of turmeric powder. Stir over medium-heat for only a couple of minutes, enough to take the raw edge off the aromatic vegetables. 

Toss in 2-3 small, peeled potatoes, cut in to small wedges. Any sort of potato will do but we have the best results at Cafe Drake HRV with either red new potatoes, Yukon  Golds or Yellow Finns. Saute the potatoes for 3 or 4 minutes; try to get some color and texture on the potatoes. now add 1/2 cup plain tomato sauce, salt and pepper to taste and enough water to just cover the potatoes. Stir in 1 can of rinsed and drained black-eyed peas and cover the pan. Reduce heat to a low simmer and cook for 15 minutes or until the potatoes are very tender.

Remove the lid and maintain the temperature at a low simmer. Stir in the reserved herb paste and cook for another 5 minutes before serving hot.

If you like, a squeeze or two of fresh lime juice is a nice finishing touch.