Black Eyed Pea Curry

Ingredients:

1 cup black eyed peas
1 teaspoon coconut oil
1 onion, roughly chopped
1 green chili, seeded and chopped
2 cloves garlic, roughly chopped
1/2 inch ginger, chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 teaspoon garam masala
1 tomato, chopped
1/2 cup tomato puree
salt, to taste
juice of 1 lime
3 tablespoons cilantro, chopped

Soak the black eyed peas overnight.

In a saucepan, cook the onion, chili pepper, garlic, and ginger in the oil. When the onions have softened add all the spices and stir until aromatic. Stir in the tomato and cook until wilted. Transfer to a blender along with the tomato puree and blend until smooth.

Transfer the black eyed peas to the pan with some water and simmer for 15 minutes. Add the puree and continue to cook until the peas are smooth. Season with salt.  Remove from heat and stir in the lime juice and cilantro.

Serve with basmati rice, naan, or millet.