Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Onion, chopped |
| 1 cup | Black-eyed peas, cooked |
| 3 eaches | Tomatoes, chopped |
| 1½ teaspoon | Turmeric |
| 1 teaspoon | Chili powder |
| 1 tablespoon | Cilantro, chopped |
| 1½ cup | Coconut milk |
| Oil | |
| Salt |
Heat the oil in a large, deep pot. Cook the onion gently until it is golden & soft. Partially mash the cooked peas with a fork & then add ot the cooking onion. Add the tomatoes & mix well.
Put in the turmeric & chili powder, seasoning & half the cilantro.
After that, pour in the coconut milk, stirring to blend all the ingredients.
Cover the pot & leave to simmer for 10 minutes before garnishing with the remaining cilantro. Serve over rice.
**Use parsley in place of cilantro.
Troth Wells, "The World in Your Kitchen"