Caribbean Curry Black Eyed Peas With Plantains

Posted by on Aug 6, 2011

Caribbean Curry Black Eyed Peas With Plantains

Another favorite of mine from Isa Chandra Moskowitz’s, Appetite for Reduction. This recipe is simply delicious. Although I must warn you to be careful is you decide to use the habanero pepper. It is very spicy and a little goes a long way. In fact you can even replace it with jalepeno is you want to. Last winter I was making a large batch of this delisious recipe to freeze and I made the mistake of using a whole habanero pepper in a double recipe. It was so hot that we could not even eat it, and Jason and I love spicy food. I ended up having to make a second double batch, with no spice to mix in with the first batch to make it bearable to eat. So be careful when using those spicy beasts!

NOTE: Star Anise can be hard to find in the regular grocery store, it was even hard for me to find at the natural food store. I ended up getting it at William and Sonoma believe it or not, and they actually turned out to have a great selection of exotic spices for a reasonable price.


  • 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
  • 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.

Recipe and photo courtesy of Isa Chandra Moskowitz, Appetite for Reduction.

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