Curry Bodi & Aloo

Curry Bodi & Aloo is a classic Trinbagonian meal that is delicious, affordable and best of all, vegan! Which means it can be enjoyed by everyone!

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

Curry Bodi & Aloo

Try this Curry Bodi & Aloo recipe for a satisfying vegan meal that showcases the deliciousness of Trinbagonian cuisine.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Course: Main Course, Side Dish

Cuisine: Caribbean, Indian, Tobago, Trinidad

Keyword: vegan, vegetarian

Author: baidawi

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
• ¼ tsp whole geera cumin
• 2 cups water
• salt & black pepper to taste

Instructions

• Add two tablespoons of oil to a pot then saute onions for one minute
• Add pimento and garlic then saute for 30 seconds
• 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
• Season with salt and black pepper to taste then add tomato paste, bodi, potatoes, half of the herbs and scotch bonnet pepper
• Add water then cover and allow to cook for 15 minutes or until potatoes are tender
• Add whole geera and fresh herbs then toss
• Serve with rice or roti
• Enjoy

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