Coconut Black-eye Peas & Sweet Potato Curry – Windrush Bay

Ingredients

• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 medium onion, diced
• 3 garlic cloves, diced
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp ground turmeric
• 2 tbsp curry powder
• Bunch of fresh thyme
• 1 thumb-sized piece of fresh ginger, grated
• 2 sweet potatoes, peeled and chopped in chunks
• 1⁄2 scotch bonnet pepper, deseeded and diced, or 2 tsp chilli flakes
• 2 tomatoes, chopped
• 2 x 400g cans black-eyed peas, drained and rinsed
• 250ml water
• 1 x 400ml can coconut milk
• Salt and freshly ground black pepper
• To serve coriander leaves
• Lime wedges