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
- 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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