3 teaspoons of grated fresh coconut (you can use frozen) (if you ca't find either coconut milk is ok too)
Wash and drain the black eyed peas. In a large saucepan heat oil over medium flame. Add finely chopped garlic and ginger and fry for a few seconds (do not let them turn brown). Add onion and fry till slightly brown, about 2-3 minutes
Add tomatoes and cayenne pepper. Stir and cover the pan. Allow to cook for additional 2-3 minutes till tomatoes become mushy.
Add the BEP, coconut and water and mix well. Simmer till the peas beacome super soft and are cooked through. About 20-25mins. If the curry seems very water, mash some of the peas with a masher. OR if the curry seems dry, simply add more water. Add salt to taste and Cilantro. Squeeze in then lemon juice for the yummy tang.
Serve hot with rice!!!