Black Eyed Peas Curry

4 standard portions

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Ingredients

• 2 tbsp olive oil
• 1 large onion (chopped)
• 4 garlic cloves (chopped)
• 4 scallion (chopped)
• 1 tbsp of ginger (minced)
• 1 whole red pepper (chopped)
• 5 sprigs of thyme
• 2 large tomato (chopped)
• 1 tbsp of coriander ((cilantro), chopped)
• 1 tbsp of curry powder
• 3 cups of cooked black eyed peas ((for the stove top version only))
• 1 scotch bonnet (can use fresh chili instead)
• 400 ml of coconut milk (1 can)
• 1 tsp black pepper
• 1 tsp of himalayan pink salt

Method

1. Add olive oil to a large skillet/ frying pan on medium heat.
2. Add the onions, garlic, scallion and ginger to the large skillet/frying pan on medium heat.
3. Once the onions become transculent, stir in the bell pepper and cook for another 2 minutes
4. Add the thyme, tomatoes, coriander, and curry, fold into the other ingredients and cook for another minute
5. Add the black eyed peas, scotch bonnet, pour the coconut milk into the pan and season with pink salt and black pepper then bring the pan to a rolling boil.
6. Cover the pan with a lid, and let it simmer on low for 25-30 minutes. During this time the curry should thicken, liquid levels recede into a nice stew
7. Switch your instant pot on and select the "saute" button
8. Add your oil
9. Proceed to saute the base ingredients - onion, garlic, scallion and ginger, curry, tomato and thyme for 1 minute.
10. Then fold in your bell peppers and spices.
11. Cancel the saute option so the ingredients are now cooking using only the residual heat
12. .Finally mix in the 1½ cups of dried black eyed peas,  scotch bonnet and coconut milk.
13. Put the lid on and lock your instant pot then turn the valve knob to "sealing".
14. Activate the instant pot by selecting the "bean/chili" button (this should be pre-set to 30 minutes)
15. The pot will take several minutes to reach pressure.
16. Once the timer is up, leave the pot to do a natural release (should take about 10 minutes) then switch the knob to "venting" to release any excess steam.
17. Remove lid and serve