Caribbean Curry Black Eyed Peas With Plantains Recipes

CURRIED BLACK-EYED PEAS

Curried Black-Eyed Peas image

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12

Ingredients

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

Steps:

In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS

Caribbean Curry Black Eyed Peas With Plantains image

A low fat & simplified version from Isa chandra Moskowitz's book Appetite for Reduction. Instead of using hard to find Jamacian curry spice blend she uses this cheater version which simply adds star anise to regular curry powder - problem solved!! She recommends serving this tasty curry over rice but I served over quinoa and it turned out great as well. We cut the plantains up into smaller pieces than she recommends but that was just personal preference.

Provided by Mindelicious

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 353.6, Fat 2.6, SaturatedFat 0.5, Sodium 638.6, Carbohydrate 76.1, Fiber 7.2, Sugar 15, Protein 9.7

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