savor: caribbean curry black-eyed peas with plantains

i love curry. i love plantains. i don't love black-eyed peas. when i saw this recipe, however, i thought i would give them another chance because everything else sounded so delicious! the verdict: black-eyed peas aren't so bad after all and this was a flavorful dish that i know will be in my go-to rotation!

caribbean curry black-eyed peas with plantains

1 teaspoon olive oil
1/4 cup finely chopped shallot
1 red pepper, finely diced
1/2 to 1 habanero pepper, seeded and minced
3 cloves garlic, minced
2 teaspoons fresh minced ginger
2 bay leaves
1 star anise
2 teaspoons mild curry powder
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 very ripe plantains, split lengthwise and cut into 1 inch chunks

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.

[photo and recipe via the ppk]