Black-eyed Peas Curry

Ingredients:

1 large tin black-eyed peas
Olive oil
1 onion, finely sliced
1 red pepper, finely sliced
1 scotch bonnet pepper
2 cloves of garlic (minced)
2 tsp crushed ginger

Serves: 4

2 curry leaves
2 tsp mild curry powder
2 stems fresh thyme
3 large tomatoes (chopped)
1 tbsp fresh coriander
4 tbsp natural yoghurt
200ml water

Preparation

Cook the onions, pepper, garlic, ginger and curry powder in the olive oil gently for 5 minutes.
Add the thyme and curry leaves and cook for a further 5 minutes.
Drain and rinse the black-eyed peas, add to the pan with the chopped tomatoes and water. Cover and let simmer for a further 10 minutes.
Remove from the heat and stir in the yoghurt. Sprinkle with coriander and serve with plantain or roti.