Goan Black-Eyed Peas (Slow Cooker)

• 3 cups dried black-eyed peas, sorted rinsed and drained
• 2 small tomatoes
• 1 large onion, peeled and cut into large chunks
• 2 inches piece ginger, peeled and cut into pieces
• 2 garlic cloves, peeled
• 4 -6 4 -6 serrano peppers or 4 -6 cayenne chilies
• 2 tablespoons ground coriander
• 2 tablespoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• 9 cups water, see Note
• 1 (14 ounce) can coconut milk
• fresh cilantro (garnish)

1. Put the black-eyed peas in the slow cooker - no need to presoak.
2. Peel and chop the tomatoes (or do what I did - use canned).
3. Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
4. Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
5. Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
6. Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
7. Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
8. NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

blackeyed peas, tomatoes, onion, ginger, garlic, serrano peppers, ground coriander, salt, ground turmeric, ground cumin, brown sugar, water, coconut milk, fresh cilantro

Taken from www.food.com/recipe/goan-black-eyed-peas-slow-cooker-513463 (may not work)