2 cans black-eyed peas, drained

2 Tbsp canola oil

1 c onion, minced

1 tsp ground coriander

½ tsp garlic, finely grated

½ tsp fresh ginger, finely grated

½ tsp ground turmeric

½ tsp cayenne

½ tsp cumin

¼ c tomato, minced

1 c hot water

salt, to taste

½ tsp sugar

1 c coconut milk

2 Tbsp cilantro, minced

1 Tbsp lemon juice

Using large sauce pan, heat oil over medium-low heat and sauté onion until caramelized, about 8 minutes. Add coriander, garlic, ginger, turmeric, cayenne, and cumin. Stir for 2 minutes. Add tomato and heat on low, stirring, until tomato disintegrates. Add peas, water, sugar, and heat on high until boiling. Turn heat down to low, cover, and simmer until peas are cooked through, about 10 minutes. Stir in coconut milk and simmer, uncovered, for 8 min. Add cilantro and lemon juice, simmer for 1 minute more, then serve hot.