Disclaimer: I am in the process of moving across the country, and thus haven’t had access to a kitchen for over a month. I’m working through the archives, which seem to be full of cookbook recipes. So, I present to you another recipe from Appetite for Reduction by Isa Chandra Moskowitz. This particular recipe took me over a year to make. I’d been eyeing it for a while, but I was often distracted by my own cravings, whims, and hesitation for sweeter, milder curries. Finally, I gave this one a try and yet again Isa didn’t disappoint! The curry is a nice balance of sweet and savoury, and there’s a good kick at the end from the addition of habaneros. I didn’t seed my peppers giving me a greater kick than usual, but that’s completely to taste! You can never go wrong with the addition of bell peppers in a curry, and the black eyed peas are a great canvas for the curry as they soak up the flavour wonderfully. Other mild tasting beans can be substituted, such as navy beans. However, the Jewish consider black eyed peas to be lucky when celebrating Rosh Hashanah (usually in autumn), and in the southern US they are considered lucky to ring in the (Roman Calendar) New Year, so why not add a little luck on your side? The plantain addition is nice, however I would recommend simmering the plantain in the curry instead of steaming it separately as the recipe suggests. I find plantains to be really starchy, and when you simmer it in the sauce it takes on the flavour of the curry while still maintaining the plantain purpose.
This dish is simple to throw together – perfect for a weekday meal or for mimizing time spent in the kitchen with company over. The smells of this curry simmering on the stove will transport you to the Caribbean, making you forget that it’s -30 Celsius outside! So when ringing in the New Year, add a little bit of luck to the holiday spread and make this curry!
The recipe is available in Appetite for Reduction, but it is also posted on the PPK here: Caribbean Black Eyed Pea Curry with Plantains.