Caribbean Curry Black Eyed Peas With Plantains
- Ready In:
- 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.
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RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>