Goan Black-Eyed Peas (Slow Cooker) - cooking recipe

Ingredients

3 cups dried black-eyed peas, sorted rinsed and drained
2 small tomatoes
1 large onion, peeled and cut into large chunks
2 inches piece ginger, peeled and cut into pieces
2 garlic cloves, peeled
4 -6 4 -6 serrano peppers or 4 -6 cayenne chilies
2 tablespoons ground coriander
2 tablespoons salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon brown sugar
9 cups water, see Note
1 (14 ounce) can coconut milk
fresh cilantro (garnish)

Preparation

Put the black-eyed peas in the slow cooker - no need to presoak.
Peel and chop the tomatoes (or do what I did - use canned).
Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours).
Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.