Instructions: If using canned pigeon peas, drain well. Place the potatoes in a large saucepan with 6 cups cold salted water. Bring the potoatoes to a boil, reduce the heat to medium, and simmer for 8 to 10 minutes, or until tender. (If cooking the beans from scratch, you can cook the potatoes in the same water.)

Drain the potatoes and set aside.

Heat the oil in a large skillet. Add the onion, garlic, ginger, chili, and bell pepper. Cook over medium heat for 4 to 5 minutes, or until just beginning to brown. Stir in the curry powder, chili powder, and cumin after 3 minutes.

Add the tomato and cook for 1 minute. Stir in the tomato paste, vegetable stock, coconut milk, and half the cilantro. Bring the sauce to a boil.

Stir in the pigeon peas and potatoes and simmer the stew over medium heat until thickened and richly flavored, about 10 minutes. Correct the seasoning, adding salt, cumin, curry powder, black pepper and cayenne to taste. The sauce should be highly seasoned. Sprinkle the stew with the remaining cilantro and serve at once.

Serves 4.

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