Categorized |Vegetarian

Curry Bodi With Potato A Vegetarian Delight.

trini curry bodi (14)

If you were to look up the word “carnivore” in the dictionary, you may just see a pic of me with a huge smile licking my chops. Just about every meal I eat contains meat of some sort, but there are days when I feel “dirty inside” and must skip the meats altogether. Today is such a day! I had this bundle of bodi sitting in the fridge a few days now and originally I was going to cook it with salted cod, but I decided to go full vegetarian with this one instead.

You’ll Need…

1 bundle of bodi (about 1 lb)
1 tablespoon vegetable oil
3/4 teaspoon salt
1 tablespoon curry powder
1 onion chopped
2 cloves garlic sliced
1 medium tomato  diced
1/4 scotch bonnet or habanero pepper
1/4 cup water for cooking curry
1 1/2 cup water
2 medium potato diced.
dash of black pepper

Notes:

Bodi – If you live outside the Caribbean, it can be found in West Indian food markets as well as Asian groceries. In the Asian stores it may be called “Yard bean, long bean, Chinese long bean, snake bean, pea bean”. If you can’t get bodi, a good substitute is green or french beans.

The scotch bonnet or Habanero is optional, but adds that unique island twist to this dish. feel free to use any spicy pepper you like instead.

I like using traditional Caribbean curry powder as I find that it’s much different than the curry that comes out of India/Asia. If you can, get one that’s
made in Trinidad and Tobago.. leave me a message if you’d like some recommendations.

Get started by trimming the bodi into the size we need. Remove the ends of the bean and discard (about 1/8 inch on both ends), then cut into one inch pieces. I remember my mom doing this as a kid and still prefer to snap them as she would do, rather than cut with a knife. But it’s much faster cutting with a knife. Then peel the potato and place in the same bowl as the trimmed bodi  and rinse off with cool water and drain. Have the onion, garlic and pepper ready.

trini curry bodi

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In a fairly deep sauce pan, heat the oil over medium/high heat, then add 1/2 of the onion, garlic and scotch bonnet pepper and allow to cook for a couple minutes (till ends start going brown). Now add the curry powder and black pepper and stir (turn down the heat a little to allow this to cook for 3-4 minutes without burning). It will become grainy and go dark, that is natural. Now add the 1/4 cup of water (the room will explode with a wonderful scent or bloomed curry) and bring it up to a boil and allow it to cook until that liquid burns off (about 4 minutes).

trini curry bodi (4)

trini curry bodi (5)

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When the liquid burns off (like a curry paste) it’s time to start adding the other ingredients. Add the bodi, potato and the rest of the onion and give it a good stir. Then add the salt and the 1 1/4 cups water, bring that to a boil by turning up the heat, then lower it to a gentle simmer. Make sure the lid is slightly ajar and cook for about 20 minutes. Stir occasionally.

trini curry bodi (8)

trini curry bodi (9)

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After 20 minutes of simmering the potato and bodi should be tender, but there may still be a bit runny liquid, so we’ll now turn up the heat to burn that off. But first, add the diced tomato and cook for about 5 minutes. Typically this dish does not have much of a sauce or gravy, but I like a little gravy to eat my roti… my choice. If you’d like to give this another level of flavor to what is an already exciting dish, you can add some coconut milk.

trini curry bodi (11)

trini curry bodi (12)

trini curry bodi (13)

If you’re looking for a step by step roti recipe, use the search box on the right side of the page. I think there’s 3 different recipes for roti posted so far. Before you go, show me some love by leaving a comment below and don’t forget to join us on Facebook – click on image on the upper right side of this page.

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32 Responses to “Curry Bodi With Potato A Vegetarian Delight.”

  1. Laurie Weekes says:

    heya Cris

    boy i’ve learnt to love food through your recipes.
    Another great simple breakfast, and soooo fulling.

    Hoping to meet you at the Barbados food and rum festival.
    cheers!!!!!!

  2. Danielle Godfrey says:

    HI CHRIS,. The Guanese call these beans “bora””, I love them too. I will give this revipe a try and will love it for sure!

  3. Ron says:

    G’day Chris, I use Alagappa’s curry powder it has a really nioce flavour, do you recon it could work with this dish.

    • admin says:

      Hello Ron.. to be honest I don’t that brand. I will say this.. use the brand you like – at the end of the day, you’re the one eating the complete dish. Follow the technique and you’ll be golden

  4. Sharell Taylor says:

    Made it this evening for dinner. AWESOME! I usually don’t like fresh green beans but I almost ate the whole pot! Will try some variations next time, (asparagus, cauliflower, etc) Thank you Chris!

  5. omgjsc says:

    Oh this is beautiful Chris.
    Thanks for sharing.

  6. Joyce says:

    Hi Chris

    I have been using your guidance to make a lot of Trini food. As a child and adult I loved eating at home at families. Now, I can make the same tasty goodness too.

    Thanks
    Joyce

  7. Linda says:

    Can I use breadfruit instead of potato? Love your website! I am in Grenada and you are helping me cook better using locally grown veg, fruit and spices! Thank you!

    • admin says:

      very interesting question. technically it will work, but the potato will give it a unique texture and taste. I’d love to try it your way, but start with the breadfruit chunks (curry), then add the bodi or other green beans later in the cooking process. Some coconut milk would also add a delightful flavor.

  8. Prat says:

    Hey,

    This beans is one of my favourite veggies. We have a fry version of this beans which is usually had with rice and it is yum.

    Crushed red chilly, garlic, shallot, curry leaves, and long beans! Spicy! Yum Yum.

  9. Tracey says:

    Can you use a different veg if you dont like green beans

  10. Glen says:

    A perfect way to use up some old frozen roti. Thanks Chris

  11. nicole says:

    Hey! Chris I luv veggies. My 2 girls luvs it even more, until they did plant a bodi patch once. Curry is a must in our home. Your dish looks delicious. Yummy! Keep on cooking. Good cooking! Yea.

  12. Sylvia says:

    Hi Chris. You’re a brilliant chef, no doubt about it, the best I’ve ever seen. You put joy into your cooking with your great smile and laughter. I’m not too great on reading recipes so watching you does the biz, it makes it so much easier for me. I like how you give us the right amount of seasoning for each dish and not just say, ‘ put your seasoning in’ like others do. I’ve tried many of your dishes and have had great comments, they taste great. I would like to buy your book I trust you will put it back on the market for sale in the near future. Keep it up Chris, you’re a credit to our caribbean way of cooking.

    Sylvia

  13. Joy Roxborough says:

    Good for you, Chris! You need to do more of the healthy recipes . . .

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