Black-eyed peas in a spicy goan curry

I received the book 5 Spices, 50 Dishes as a birthday present last month. It's a book of simple indian food recipes with a focus on 5 spices: coriander, cumin, mustard seeds, cayenne pepper and turmeric. I've been using this book for quick weeknight meals when I feel like making something a little more exotic. Last night I made black-eyed peas in a spicy goan curry. The recipe is pretty simple. An onion is sauteed over high heat until dark brown. Four of the five spices are added, along with fresh tomato, ginger and garlic. About four cups of black-eyed peas go into the pot with some water and coconut milk. The whole thing is left to simmer for about 25 minutes to let the flavors meld. Add a squeeze of lemon and a sprinkling of cilantro, and you're done! The book says you can use canned black-eyed peas, or soak some dried peas and increase the cooking time. I used black-eyed peas that I had cooked a few weeks ago and froze. This was a nice blend of flavors - creamy from the coconut milk, spicy from the cayenne. I would suggest serving this with a side of rice or naan and some steamed broccoli.