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Caribbean Black Eye Pea Stew With Steamed Plantains
Ingredients
- 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
- Pinch cinnamon
- 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
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