Black-Eyed Peas In Tamarind-Coconut Curry - Imlee Lobhia

• 3 cups black-eyed peas, soaked overnight and drained
• 1 teaspoon ground turmeric
• 8 cups boiling water, divided
• 2 inches piece dried tamarind pulp (or 1 tsp tamarind paste)
• 1 large tomatoes, peeled and diced
• 1 tablespoon coconut oil
• 1 medium onion, finely diced (red or yellow onion)
• 1 inch piece fresh ginger, peeled and grated
• 2 garlic cloves, minced
• 1 -3 1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)
• 1 tablespoon dark brown sugar
• 1 teaspoon ground coriander
• 2 teaspoons red chili powder
• 1 tablespoon salt
• 1 cup coconut milk (regular or light)
• 1 tablespoon chopped cilantro, for garnish

1. Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
2. Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
3. Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
4. Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
5. Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
6. Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
7. Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
8. Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
9. Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.

blackeyed peas, ground turmeric, boiling water, tamarind pulp, tomatoes, coconut oil, onion, fresh ginger, garlic, serrano peppers, brown sugar, ground coriander, red chili powder, salt, coconut milk, cilantro

Taken from www.food.com/recipe/black-eyed-peas-in-tamarind-coconut-curry-imlee-lobhia-519910 (may not work)