If using raw black eyed peas, then wash them under cold running water. Put them in pressure cooker with 500 ml water and little salt. Cook on high until one whistle, then lower the heat for 3-4 minutes. Turn off the heat and let the steam/pressure release on its own. If using canned black eyed peas, then skip this step.

Meanwhile prep all your vegetables.

In a heavy bottom pan, heat coconut oil. Add green chilies, and garlic and sauté on medium heat for 1 minute, until garlic starts to become slightly brown and releases its aroma.

Add chopped onions. Sauté for 1-2 minutes, then add the potatoes. Sauté it on medium heat for another 2-3 minutes until potatoes starts to get slightly tender but not fully cooked.

Then add the mushrooms and cook till all its water is released and evaporated, and potatoes are cooked through.

Once potatoes and mushrooms are cooked, add carrots and beans together. Sauté for 2-3 minutes. You don't want to cook for too long as you just want them to be slightly tender but also retain their crunch.

Then add the chili flakes, salt, ginger powder, soy sauce, and sriracha. Mix it well. Turn off the heat, and drizzle the sesame oil and lemon juice. Give it a quick mix. Sprinkle chopped cilantro and sliced almonds. Serve it warm with toasted bread, or as a side with your meal.