Caribbean Curry Black Eyed Peas With Plantains - cooking recipe

Ingredients
    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
    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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