Prep 15 mins
Cook 15 mins
A low fat & simplified version from Isa chandra Moskowitz's book Appetite for Reduction. Instead of using hard to find Jamacian curry spice blend she uses this cheater version which simply adds star anise to regular curry powder - problem solved!! She recommends serving this tasty curry over rice but I served over quinoa and it turned out great as well. We cut the plantains up into smaller pieces than she recommends but that was just personal preference.
- 1 teaspoon olive oil
- 1⁄4 cup finely chopped shallot
- 1 red pepper, finely diced
- 1⁄2-1 habanero pepper, seeded and minced
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- 2 bay leaves
- 1 star anise
- 2 teaspoons mild curry powder
- 1 pinch cinnamon
- about 3 stems fresh thyme
- 1⁄2 teaspoon salt
- 3⁄4 cup light coconut milk
- 3⁄4 cup water
- 16 ounces black-eyed peas, drained and rinsed
- 1 teaspoon light agave nectar
- juice from about 1/2 a lime
- 2 very ripe plantains, split lengthwise and cut into 1 inch chunks
- 2 cups cooked rice
- Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened.
- Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more.
- Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.
- Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes.
- Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.
- In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
- Remove thyme stems, anise and bay leaves from the curry.
- To serve, ladle curry over brown rice and top with plantains.