2 medium sweet potato, peeled and cut into 1/2-inch cubes (1-1/2 cups)
1 cup water, divided
2 (15 oz) cans black-eyed peas, rinsed and drained, divided
1 tbsp fresh lemon juice
2 cloves garlic, minced
1-1/2 to 2 tsp curry powder
1 medium onion, chopped (1 cup)
2 tsp Wesson Vegetable Oil
1 medium tomato, seeded and chopped (1 cup)
1 1/2 tbsp snipped fresh cilantro
Combine potato and 1/2 cup water in 2-quart saucepan. Cover. Cook over medium heat for 6 to 9 minutes, or until tender. (Do not drain). In food processor or blender, combine potato mixture,1-1/2 cup peas, remaining 1/4 cup water, the juice, garlic and curry powder. Process until smooth. Set potato mixture aside.
Combine onion and oil in 10-inch non stick skillet.
Cook over medium heat for 5 to 7 minutes, or until onion is tender, stirring occasionally. Stir in potato mixture and remaining peas. Cook or 3 to 5 minutes, or until hot, stirring frequently. Remove from heat. Stir in tomato and cilantro.
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