- Heat :
2 Tablespoons Extra-Virgin Olive Oil;
in a medium pot over medium heat.
- Add :
1/2 Scotch Bonnet or Habanero Chile Pepper, Seeded
and Chopped;
2 Scallions, Chopped;
2 Garlic Cloves, Minced;
1 and 1/2 Teaspoons Curry Powder;
1/2 Teaspoon Paprika;
cook, stirring, for 1 to 2 minutes.
- Stir in :
2 and 1/2 Cups Black-Eyed Peas, Cooked;
2 Cups Vegetable Broth;
3/4 Cup Coconut Milk;
1 Tablespoon Tomato Paste;
2 Sprigs Fresh Thyme;
bring to a simmer.
- Simmer for 10 minutes.
- With a slotted spoon, transfer :
1 Cup Black-Eyed Peas;
to a small bowl.
- Mash the peas and return to the pot; simmer for another 5 minutes.
- Remove the thyme and stir in :
1/4 Teaspoon Salt;.
- Serve over rice and top with avocado.