Caribbean Curry Black Eyed Peas With Plantains
Ingredients
- 1 teaspoon olive oil
- 1/4 cup shallot finely chopped
- 1 pc red pepper finely diced
- 1/2 to 1 pc habanero pepper seeded and minced
- 3 cloves garlic minced
- 2 teaspoons ginger fresh minced
- 2 pcs bay leaves
- 1 pc star anise
- 2 teaspoons mild curry powder
- 1 pinch cinnamon
- About 3 stems of fresh thyme
- 1/2 teaspoon salt
- 3/4 cup light coconut milk
- 3/4 cup water
- 16 oz can black eyed peas drained and rinsed
- 1 teaspoon light agave nectar
- Juice from about 1/2 a lime
- 2 pcs very ripe plantains split lengthwise and cut into 1 inch chunks
Instructions
- 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. Remove thyme stems, anise and bay leaves.
- In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
- To serve, ladle curry over brown rice and top with plantains.
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