Curried Black-Eyed Peas with Plantains

Black-eyed peas are not only delicious but also packed with essential nutrients. These small legumes are an excellent source of vegetarian protein, making them a valuable addition to a plant-based diet. They are rich in fiber, which supports digestive health and helps with weight management. Black-eyed peas also provide a good dose of folate, which is crucial for pregnant women and overall cardiovascular health. Additionally, they offer a range of minerals such as iron, magnesium, and potassium, contributing to bone health, muscle function, and blood pressure regulation. With their low fat and high nutrient content, black-eyed peas are an excellent choice for maintaining a balanced and healthy diet.

Curried Black-Eyed Peas with Plantains
Savor the rich and vibrant flavors of West Indian cuisine with a Jamaican twist in every bite of Curried Black-Eyed Peas with Plantains. This delightful dish brings together the earthy goodness of black-eyed peas and the sweet, caramelized notes of ripe plantains, simmered in a fragrant curry sauce. The warm blend of spices, including turmeric, cumin, ginger, cinnamon, curry, thyme and coriander, infuses the dish with an aromatic allure, while the creamy texture of the beans and the tender, golden plantains create a harmonious contrast. The dish embodies the essence of Jamaican culinary tradition, offering a delightful journey through a tapestry of savory and succulent flavors.

Curried Black-Eyed Peas with Plantains

By Zosia Culinary Adventures | Date: January 09, 2024

Preparation Time: 15 minutes

Cook Time: 30 minutes

Yield: 6 servings

Ingredients:

• 2 shallots, finely chopped

• 2 zucchini, diced small

• 1 red pepper, seeded and finely diced

• 1/2 small jalapeno pepper, seeded and finely

• 4 teaspoons fresh garlic, finely chopped

• 4 teaspoons fresh ginger

• 1 teaspoon fresh turmeric, peeled and finely chopped

• bouquet garni sachet ( 1 star anise, 2 bay leaves, 2 sprigs fresh thyme)

• 1/4 teaspoon cinnamon powder

• 2 teaspoons curry powder

• 250 ml coconut milk

• 540 ml canned black eyed-peas, drained and well rinsed

• 2 very ripe plantains, peeled and diced

• 1 teaspoon honey, maple syrup or dandelion syrup

• sea salt to taste

• 2 tablespoons of olive oil

• 3 cups cooked brown or red rice (or any grain of your choice)

• parsley or cilantro for garnish

Instructions:

1. Heat up a saucepan over medium heat with 2 tablespoons of olive oil. Sauté the shallots, red pepper and jalapeno pepper in the oil until softened.

2. Add the garlic, ginger, turmeric, cinnamon and curry powder. Sauté for 2 minutes.

3. Add coconut milk, honey and bouquet garni. Bring it to boil. Turn down the heat.

4. Add black-eyed peas, zucchini and plantains. Season to taste with salt. Cover and let it simmer for 5 minutes.

5. Turn off the heat and let the dish sit for 10 minutes to allow the spices to infuse the dish with an aromatic allure.

6. Remove and discard the bouquet garni.

7. Serve over brown rice garnished with chopped parsley or cilantro.

Nutrition Facts per One Serving 💗

Calories 346 | Fat 15.3 g \ Saturated Fat 9.2 g\ Cholesterol 0 mg\ Sodium 67 mg\ Total Carbohydrate 49g\ Dietary Fiber 7 g\ Total Sugars 6.7g \ Protein 8.8 g \ Vitamin D 0 mcg\ Calcium 37 mg\ Iron 3 mg\ Potassium 610 mg