1. 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. 2. Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more. 3. 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. 4. Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes. 5. Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld. 6. In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow. 7. Remove thyme stems, anise and bay leaves from the curry. 8. To serve, ladle curry over brown rice and top with plantains. ---------------------------------------------------------------------------
Nutrition
Ingredients
