If you are using dried black eyed peas, soak 1 cup of it in enough water for 6 to 7 hours. Then, drain and cook the soaked peas in 2 cups water for 4 whistles in a pressure cooker.
In a cooking pot or a skillet, heat coconut oil. Next, add in the chopped garlic cloves and let them turn golden brown in colour.
Next, add in the chopped onion, saute until it turns soft. Proceed next with the chopped tomato and saute until it is cooked but not mushy.
Add in the spices- turmeric powder, paprika powder, cumin powder, coriander powder. Saute well adding a tbsp water if required. Let the spices cook well for about 3 minutes.
Next add in the pumpkin cubes followed by cooked or canned black eyed peas, mix everything well.
Add about half a cup of water and let the pumpkin cook partially, for about 3 minutes.
Then reduce the heat to low before adding the coconut milk, so that the milk doesn't split.
Now add the coconut milk, mix well and simmer the curry in low heat for 10 minutes. Just before switching off, add the garam masala, mix everything once.
Switch off the heat, add the chopped coriander leaves, roasted peanuts if you are using.
Additionally, you can squeeze in half a lemon.
Serve the curry with rice or flatbread.