Caribbean Curry Black Eyed Peas With Plantains

Name: Caribbean Curry Black Eyed Peas With Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

651

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon olive oil, 1/4 cup finely chopped shallot, 1 red pepper, finely diced, 1/2 - 1 habanero pepper, seeded and minced, and more.

Yes, Caribbean Curry Black Eyed Peas With Plantains falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caribbean Curry Black Eyed Peas With Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions