Packed with flavor, nutrient density and fiber, this coconut black-eyed pea, plantain curry with Indian, American, and Caribbean influences will dance on your tastebuds!
This recipe was so much fun to develop! Black eyed peas are underutilized IMHO, given their amazing nutritional content. Packed with protein, folate, thiamine, magnesium, iron, copper, manganese, phosphorous, and fiber, black-eyed peas are an excellent source of many essential nutrients for any diet. I love playing the spice and heat (which you can adjust to taste in this recipe), against the sweet tenderness of the plantain. A bit of pre-planning is required to allow for soaking time, but the end result is definitely worth the effort! This flavorful favorite is as welcome on a weekday as it is for a special occasion.
Chipolte Coconut Curry with Black Eyed Peas and Plantains
- 8 oz dried black eyed peas soaked overnight and rinsed well
- 4 c filtered water
- 1 c organic brown basmati rice soaked for 15 minutes and rinsed
- 2 c filtered water
- 2 plantains peeled and sliced into 1 inch chunks
- 1 tbsp organic olive oil
- 1/4 cup shallot diced fine
- 4 cloves garlic minced
- 1 red bell pepper seeded and diced
- 1/4 tsp crushed red pepper flakes (add more for if increased heat desired)
- 1/2 tsp ground chipolte pepper
- 2 tsp fresh ginger minced paste
- 2 tsp Vindaloo curry powder
- 1/2 tsp sea salt
- 1/8 tsp organic cinnamon
- 1 tsp fresh thyme leaves de-stemmed
- 3/4 c water
- 2/3 c organic light coconut milk
- 1 star anise
- 2 bay leaves
- In the early morning, place 8 oz dried organic black eyed peas in a glass bowl with 4 cups filtered water. Allow to soak for 8-12 hours. In the evening, when you are ready to prepare the meal, rinse the soaked black eyed peas well, until no bubbles/foaming is seen in the rinse water. Set black eyed peas aside.
- Place 1 cup organic brown basmati rice in a bowl of filtered water. Allow to soak for 15 minutes while you prepare the curry ingredients.
- Peel and finely dice one shallot. Rinse and de-seed one red bell pepper. Dice.De-stem one tsp fresh thyme leaves.
- In a heavy bottomed, medium sized sauce pan, add two cups filtered water and the one cup soaked organic brown basmati rice. Cover the pan. Bring to a boil, for 2-3 minutes, then turn off burner under the pan and leave the lid on to allow the rice to steam.
- In a medium sized sauce pan, place a steaming basket with filtered water beneath the level of the steamer. Place lid on pan and pre-heat.Peel and slice plantain and place 1 inch chunks of plantain into the steaming basket. Replace the lid and steam the plantains for 5-7 minutes until they are bright yellow.Remove the lid and set aside to keep warm.
- While plantains are steaming. Pre-heat 1 tbsp olive oil in a cast iron skillet. Add diced shallot and garlic, stirring frequently until shallot is slightly browned.Add black eyed peas, diced red pepper, crushed red pepper flakes, ground chipolte pepper, ginger paste, Vindaloo curry powder, salt, cinnamon and thyme. Cook for 1 minute stirring continuously to combine and toast spices.Add coconut milk and water, then the bay leaves and star anise. Simmer over medium heat for 7-10 minutes.
- Assemble the bowls, layering tender steamed brown basmati rice on bottom, a heaping ladle of black eyed peas and curry sauce, and top with a ladle of steamed plantain. Enjoy!
Recipe developed by Ann C. Collins, MD, RYT
Photo credits: Ann C. Collins, MD, RYT