Black-Eyed Peas Curry

INGREDIENTS

4 lbs. Monsoon Kitchens (MK) Curry Sauce

8 lbs. frozen or canned black-eyed peas (drained and rinsed)

2 lbs. peeled and diced potatoes (one inch dice)

½ – ¾ cups vegetable oil

chopped cilantro

DIRECTIONS

1. Thaw Monsoon Kitchens® Curry Sauce in the refrigerator or hot water bath.
2. Heat oil in a skillet.
3. Add potatoes and sauté until browned.
4. Add Monsoon Kitchens® Curry Sauce and black-eyed peas, bring to a boil. 
5. Simmer until the curry is heated and potatoes are tender.
6. Garnish with cilantro and serve with basmati rice or naan.