Curry Bodi & Aloo

Curry Bodi & Aloo is a classic Trinbagonian meal that is delicious, affordable and best of all, vegan! Bodi or long bean is a great legume to use in curries and stir fries. I got this particular bundle from Kathleen on a visit to Kaleb’s Farm in Santa Cruz.

Curry Bodi & Aloo

Ingredients

• 2 cups chopped bodi
• 2 large potatoes cut into 1″ pieces
• 2 large onions diced
• 5 cloves garlic minced
• 5 carapulay (curry) leaves
• 3 pimentos diced
• 1 scotch bonnet pepper
• 1 bundle chives finely chopped
• 3 chadon beni leaves finely chopped
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 1/4 tsp whole geera (cumin)
• 2 cups water
• salt & black pepper to taste

Method

1. Add two tablespoons of oil to a pot then saute onions for one minute
2. Add pimento and garlic then saute for 30 seconds
3. Add curry powder, carapulay and half cup of water then allow mixture to cook for 5 minutes on medium heat until a thick paste is formed
4. Season with salt and black pepper to taste then add tomato paste, bodi, potatoes, half of the herbs and scotch bonnet pepper
5. Add water then cover and allow to cook for 15 minutes or until potatoes are tender
6. Add whole geera and fresh herbs then toss
7. Serve with rice or roti
8. Enjoy

Related Recipes

• Curry Aloo
• Aloo Saag
• Curry Stew Chicken & Peas With Dumplings
• Curry Corn