Chipolte Coconut Curry with Black Eyed Peas and Plantains

Name: Chipolte Coconut Curry with Black Eyed Peas and Plantains
Ingredients: 8 oz dried black eyed peas (soaked overnight and rinsed well); 4 c filtered water; 1 c organic brown basmati rice (soaked for 15 minutes and rinsed); 2 c filtered water; 2 plantains (peeled and sliced into 1 inch chunks); 1 tbsp organic olive oil; 1/4 cup shallot (diced fine); 4 cloves garlic (minced); 1 red bell pepper (seeded and diced ); 1/4 tsp crushed red pepper flakes ((add more for if increased heat desired)); 1/2 tsp ground chipolte pepper; 2 tsp fresh ginger (minced paste); 2 tsp Vindaloo curry powder; 1/2 tsp sea salt; 1/8 tsp organic cinnamon; 1 tsp fresh thyme leaves (de-stemmed); 3/4 c water; 2/3 c organic light coconut milk; 1 star anise; 2 bay leaves