Caribbean Curry Black Eyed Peas With Plantains Recipes

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.

JAMAICAN BLACK-EYED PEA CURRY

Steps:

• Heat a pot over medium heat, and add the oil, onion, and garlic. Sauté until the onion is soft, about 5-7 minutes.
• Add the scotch bonnet or habanero peppers, thyme, curry powder, black pepper, and 1 teaspoon of salt. Stir to coat everything in curry powder and let cook about 30 seconds. Add the potatoes and sauté for 1 minute. Then add the black-eyed peas and water. Partially cover, bring to a simmer and let cook until the potatoes are just fork tender, about 12-15 minutes.
• Add the coconut milk and continue to simmer with the lid off for 15 minutes to reduce and meld the flavors. Turn off the heat and add the lime juice. Taste and add salt to taste.

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.

FRUITY CARIBBEAN CURRY

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

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.