Blackeye Pea Curry

Olive Oil, 2 tbsp (remove)
Red Onion, 1 diced
Cumin seed, 1 tsp
Turmeric, ground, .5 tsp
Cowpeas (blackeyes), 3 cups cooked or 2 15 oz cans rinsed and drained
Red Ripe Tomatoes, 1.5 cup, diced
Cilantro, raw, 1/2 cup chopped
Chili powder, .25 tsp (add more if you like it hotter)
*Coriander seed, 1 tsp ground
Juice of half a lime

1) Heat the oil in a large skillet over medium heat. Cook the onion and cumin seeds until the onion is just beginning to brown and the cumin is fragrant, about 5 minutes.
2) Add the turmeric, coriander, and tomatoes with a pinch of salt. Cook the tomatoes until they start breaking down, about 10-15 minutes.
3) Add the peas, lime juice, , garam masala, chilli powder, and fresh cilantro. Cook until flavors combine and heated through, 5-10 more minutes.

Serving Size: Makes 4 servings