Curried coconut black-eyed peas soup

I am cooking my way through the Vegan Beans Around the World book but as is typical, I am modifying the recipes as I go based on what I have on hand and my taste. The book is great though and I highly recommend it. Delicious ideas!

Curried coconut black-eyed peas soup

2 cups dried black-eyed peas
2 tbsp coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 yellow pepper, chopped
1/2 tsp dried chili flakes
1/2 tsp dried thyme
1 tsp curry powder
6 small tomatoes, chopped or 1 cup diced tomatoes with juice
3 cups vegetable stock
1 tsp salt
1 pkg/can coconut milk
1 tbsp lemon juice

Sort and soak the peas overnight in cold water. Make sure there is at least 1" of water over the top of the beans. The following morning, rinse the beans, cover with water in a large saucepan, bring to a boil, cover the pot, reduce heat and simmer for 1-1.5 hours. Time will depend on how soft you like your peas.

In a large saucepan, heat the oil on medium heat then fry the onion, garlic and yellow pepper until soft. Add the chili flakes, thyme and curry powder and mix through the ingredients in the pot. Add the tomatoes and stir. Add the stock and cooked peas. Bring to a boil, cover and reduce heat to simmer for 20 minutes.

Stir in the coconut milk. Bring back to a boil. Just before serving, add the lemon juice and taste to see if more salt is required. Makes enough for supper for 2 and two extra lunches.

Sorry the pic is upside down...


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