Caribbean Curry Black Eyed Peas With Plantains

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more.
• 3 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.
• 4 add the salt, coconut milk, water and beans. cover and heat through for about 5 minutes.
• 5 add agave and lime. taste for salt and seasoning. turn off heat, let sit for 10 minutes to let flavors meld.
• 6 in the meantime, steam the plantain for about 5 minutes. they should appear plump and bright yellow.
• 7 remove thyme stems, anise and bay leaves from the curry.
• 8 to serve, ladle curry over brown rice and top with plantains.