New sidhartha's bean curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | large | Onion, chopped |
| 2 | cloves | Garlic, finely chopped |
| 1 | teaspoon | Fresh ginger root |
| 1 | large | Tomato, chopped |
| ½ | teaspoon | Turmeric |
| pinch | Cayenne or to taste | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Garam masala |
| ¾ | cup | Half and half (10%) cream |
| 1 | cup | Vegetable stock |
| 19 | ounces | Can black-eyed peas |
| 1 | tablespoon | Chopped fresh coriander |
| 1 | teaspoon | Finely slivered fresh ginger |
| Root | ||
Directions
Heat butter in large skillet over medium-high heat. Add onion; saute 5 minutes or until golden brown. Stir in garlic and chopped ginger root; stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds.
Add cream, stock and peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in coriander and slivered ginger root. Serve immediately with rice, chapati or naan. From New Sidhartha Restaurant, 1423 Gerrard St. E., Toronto, Ontario.
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