# Components:
→ Legumes
01 - 2 cups cooked black-eyed peas
→ Aromatics
02 - 1 tablespoon coconut oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Spices
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 1/2 teaspoon mustard seeds
→ Liquids
13 - 1 can (14 ounces) coconut milk
14 - 1/2 cup vegetable broth
15 - 1 can (14 ounces) diced tomatoes
→ Vegetables
16 - 1 to 2 green chilies, chopped
17 - 1 cup fresh green peas
→ Seasoning and Garnish
18 - 1.5 teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 1/2 lime
# Method:
01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds and let them sizzle for 30 seconds.
02 - Add onions and sauté until soft and golden, approximately 5 minutes.
03 - Stir in garlic, ginger, and green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute, stirring constantly.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and release their juices.
06 - Add cooked black-eyed peas and green peas. Mix thoroughly to combine.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer uncovered for 15 to 20 minutes, stirring occasionally, until the curry thickens and flavors meld.
08 - Stir in garam masala and lime juice. Adjust seasoning with additional salt if needed.
09 - Garnish with fresh cilantro and serve hot with basmati rice or naan.
