Curried Black-eyed Peas

Rinse the dried black-eyed peas, then transfer them to a large bowl. Add water to at least an inch above the peas and allow to soak for 8 hours or overnight.
1 cup black-eyed peas
In a small bowl, mix together the coriander, turmeric, cayenne, and cumin. Set aside.
1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon cayenne pepper, ½ teaspoon ground cumin
In a large saucepan, heat the canola oil over medium-low heat. Once hot, add the onion and sauté until the onion gets some color, about 10 minutes.
1 tablespoon canola oil, 1 cup onion
Add the garlic, ginger, and spice mixture. Cook, stirring constantly, for about 3 minutes.
2 cloves garlic, 1 1-inch piece of fresh ginger
Add the tomato and cook over low heat, stirring continuously, until the tomato is no longer chunky.
1 medium tomato
Drain and rinse the black-eyed peas, then add them to the onion mixture along with the water and salt.
2 cups hot water, ½ teaspoon salt
Bring everything to a boil, then reduce the heat to low, cover, and simmer until the black-eyed peas are tender, about 30 minutes.
Stir in the coconut milk and simmer, uncovered, for another 10 minutes or so. Just before serving, add the lime juice.
1 cup canned light coconut milk, 1 tablespoon lime juice