If you're using dried black-eyed peas, soak them overnight and cook them until tender. If using canned black-eyed peas, make sure to rinse and drain them.

In a large skillet or pot, heat the oil over medium heat.

Add the finely chopped onion and sauté until it becomes translucent.

Add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.

Stir in the ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and paprika. Cook the spices for about 1 minute, stirring constantly to toast them.

Add the diced tomatoes (with their juices) to the skillet. Cook for about 5-7 minutes, allowing the tomatoes to break down and the mixture to thicken.

Pour in the coconut milk and vegetable broth. Mix well to combine.

Add the cooked black-eyed peas to the skillet. Stir everything together and bring the mixture to a gentle simmer.

Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the curry thickens.

Season the curry with salt to taste. Adjust the seasoning as needed.

Once the curry is ready, remove it from the heat.

Serve the vegetarian black-eyed pea curry over cooked rice, quinoa, or with Indian bread such as naan or roti.

Garnish with chopped fresh cilantro before serving.