Caribbean Curry Black Eyed Peas With Plantains

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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