black eye peas simmered in a spiced coconut broth

I've often been at a loss to know what to do with this particular bean. Until recently, I never thought it suited Indian flavours but then suddenly I've stumbled, everywhere I turn it seems, on curried black eye pea (or bean for the English) recipes. They really work in Indian food too, their softness lending itself well to creamy sauces without the easily pappy kind of texture of encountered when cooking them drier. Also, you can keep these curries until the next day without opening a tub of very-grey looking food. But perhaps their crowning glory is that they can be cooked straight-off. I mean, I soak everything, force of habit and somewhere in my mind lies the idea that this renders everything in the world easier to digest. However, this bean is a rare one that doesn't necessitate soaking and it is also (soaked or not) very easy to digest as beans go.

This is a fantastic curry. I can't remember where the inspiration lay now.  If in doubt, probably turn to raghavan Iyer's 660 curries.It has every curry you can possibly  imaginable.  Very easy and quick too. Try it with some roti or chapati and just a simple plain rice. You won't be dissappointed - but if you are, blame Raghavan, not me..

Black Eye Peas in a Spiced Coconut Broth
(serves 4)

1 cup black-eye peas
1 tbs veg/olive oil
1 stick celery
1 tbs freshly minced ginger
2 small green chillies seeded and minced
1/4 tsp tumeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chilli/cayenne
1 tomato seeded and cored and minced
1 tsp salt
1/3 cup coconut milk
1 cup reserved cooking-water
2 tbs fresh minced coriander

1. Soak the black eye peas overnight. In the morning, drain and rinse and put on to the boil with 6 cups of water. reduce to a simmer, partially covered and cook for 45 minutes or until tender. Drain and keep back a cup or so of the cooking water.
2. meanwhile in a heavy bottomed saucepan heat the oil and saute the celery until it softens. Add the ginger and chilies and saute, stirring frequently, for another couple of minutes.
3. Add all the spices and stir once or twice to mix, then add the minced tomato and salt and simmer until all the liquid has evaporated - roughly 3-5 more minutes.
4. Add the black eye peas and reserved water. Simmer for another 10 minutes, then add the coconut milk and cook for 5 minutes more.  Adjust the thickness of the sauce adding more of the reserved bean-water if needs be. Stir in and garnish with the fresh coriander leaf.