Curried Black-Eyed Peas

Heat oil in a medium pot over medium heat. Add chile, scallions, garlic, curry powder and paprika; cook, stirring, for 1 to 2 minutes. Stir in black-eyed peas, broth, coconut milk, tomato paste and thyme; bring to a simmer. Simmer for 10 minutes.

With a slotted spoon, transfer 1 cup of the black-eyed peas to a small bowl. Mash the peas and return to the pot; simmer for another 5 minutes. Remove the thyme and stir in salt. Serve over rice and top with avocado.