Heat a large skillet or pot over medium heat.
Add oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
Add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
Add peppers and stir for 2 minutes.
Add garlic and ginger, and stir for 1 minute.
Add the curry powder and cumin powder and stir for 1 minute.
Add the green seasoning - oregano, parsley, thyme, and culantro or cilantro.
Add tomato paste and tomato and stir and cover for 3 minutes (add a little water if needed).
Add ½ cup of coconut milk, ¼ tsp salt, then stir, cover pot, bring to a slight boil then reduce heat and let simmer for 10 minutes.
Add the black-eyed peas and a ¼ cup of water, if needed. Bring to a slight boil, then reduce heat, cover and let simmer for 15 – 20 minutes.
Optional: when almost cooked, add diced potatoes, yam, taro or other ground provision, and simmer until potatoes are tender (about 5 minutes).