Caribbean Curry Black Eyed Peas With Plantains Food

VEGAN CARIBBEAN PLANTAIN CURRY

Steps:

• Grab a sturdy non stick casserole pot/dutch pot/large skillet and melt the coconut oil on low-medium heat.
• Saute the scallion, onion and garlic until soft and translucent.
• Once the onions and so fourth are sauteed, add the bell peppers and ginger and cook for roughly 5 minutes until the peppers have become soft.
• Add thyme, chopped tomatoes, coriander, pimento berries, black pepper and curry powder.
• Stir all of the spices into the vegetables for about 2 minutes until they become fragrant.
• Add the kidney beans, sweet potato and plantain (only add the plantain now if it is firm, not over ripe) along with the scotch bonnet, coconut milk and water.
• Bring the pot to a rolling boil, cover with a lid, reduce the heat to medium/low and simmer for about 25 minutes.
• Carefully fold in the spinach 5 minutes before the given cooking time and sprinkle in the pink salt
• If your plantain is soft and over ripe it's best to add them 5-10 minutes before the curry is ready or else they will turn to mush.

CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS

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.

CURRIED BLACK-EYED PEAS

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.