Pigeon Peas and Rice With Roasted Okra and Tomato Vinaigrette

Step 1

Preheat oven to 400 degrees. Toss okra with a generous drizzle of olive oil and a pinch each of salt and pepper. Spread okra out on a baking sheet lined with foil. Bake until okra is golden and crisp on one side, about 15 minutes.

Step 2

Set a medium pot over medium heat. Add butter and heat until it begins to bubble, 1-2 minutes. Stir in onions, scallions, green peppers, both chiles, garlic and ginger. Sweat until onions are translucent, 3-5 minutes. Season with salt and add curry powder, allspice and nutmeg. Sauté until spices are fragrant, 2-3 minutes.

Step 3

Add beans, rice and water to pot. Let simmer until rice is cooked and most of the liquid is absorbed, about 15 minutes. Turn off heat, cover and let sit 5 minutes.

Step 4

Make the tomato vinaigrette: Use a box grater to grate tomato into a small mixing bowl. Season with salt and 1 tablespoon olive oil.

Step 5

To serve, distribute rice among 4 bowls and top helpings with okra spears. Drizzle tomato vinaigrette over top.