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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
Cook Time: 30 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
  • ΒΌ 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

Video

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