CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS

CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS

INGREDIENTS

1 tsp Olive oil
1/4 cup Shallots, finely chopped
1 Red Capsicum,finely diced
1 Habanero chopped
3 Garlic cloves chopped
2 tsp Ginger chopped
2 Bay leaves
1 Star Anise
2 tsp SHASHEMANE RASTA ITAL CURRY
1 Cinnamon quill
3 stems Thyme
1/2 tsp Salt
3/4 cup Coconut milk
3/4 cup Water
440 gm Black-eyed Peas cooked and drained
1 tsp Agave nectar
2 Limes juiced
2 Plantains split lengthwise and cut into 2cm chunks

METHOD

1. Bring your steamer to a boil.
2. Preheat a small, heavy bottomed pot over medium heat. Saute the Shallot, red Capsicum and Habanero in the oil for about 5 mins, until softened. Add the Garlic and Ginger, Bay leaf and Star Anise, sauté 2 mins more. Add a splash of water, the SHASHEMANE RASTA ITAL CURRY, the Cinnamon and Thyme stems. Mix for about 30 seconds, just to toast the SHASHEMANE RASTA ITAL CURRY a bit.
3. Add the Salt, Coconut milk, water and Beans. Cover and heat through for about 5 mins. Add Agave and Lime. Taste for Salt and seasoning. Turn off heat, let sit for 10 mins to let flavours blend. Remove Thyme stems, Anise and Bay leaves.
4. In the meantime, steam the Plantain for about 5 mins. They should appear plump and bright yellow.
5. To serve, ladle curry over brown Rice and top with Plantains.