Caribbean Curry Black Eyed Peas With Plantains - cooking recipe
Ingredients
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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
Preparation
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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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