Three Black-Eyed Pea Curries

Several years ago (before starting this account) I cooked through nearly all the legume recipes in a wonderful book called 660 Curries. These were my three favorite recipes using black-eyed peas. On top is Cinnamon-flavored black-eyed peas, p. 323. This one has a rich flavor profile with tomato and garlic and onion pastes along with the cinnamon. Second is Coconut-smothered black-eyed peas, p. 318, and third is Fresh greens with black-eyed peas, p. 320. They are as distinct in taste as they are in appearance.