Bloom the spices

• Heat the oil in a pan and add the mustard seeds.
• Once they pop, stir in the turmeric and hing.

Cook the onion

• Add the chopped onion and sauté until soft and golden.

Add the ground spices

• Stir in the coriander, cumin and fennel powders, the salt and the chilli powder.
• Cook briefly until fragrant.

Blend the creamy base

• Blend the coconut milk with the sunflower seeds and chickpea flour until smooth.

Simmer the curry

• Add the cooked black-eyed peas and the blended coconut milk mixture to the pan.
• Stir well and simmer until the curry thickens.

Finish and serve

• Stir in the garam masala and the chopped cilantro.
• Serve hot.