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.
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).
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.
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.
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.
Yummy! Thanks, Chris! 💕
Delicious with Sadat roti
Who say meatless is not delicious.
YUM!!!
Easy recipe to follow, quick to complete. I prefer to add pumpkin instead of tomatoes
Hi Chris, I enjoy all of your recipes & Iam also making use of the book. I bought one for my son & daughter-in-law also and they’re also making good use of it. What’s a good traditional caribbean curry, also do you have a preference for yellow split peas: as in Grace, or Nu pak. Thank you
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!!!!!!
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!
G’day Chris, I use Alagappa’s curry powder it has a really nioce flavour, do you recon it could work with this dish.
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
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!
Oh this is beautiful Chris.
Thanks for sharing.
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
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!
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.
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.
Can you use a different veg if you dont like green beans
Great recipe
A perfect way to use up some old frozen roti. Thanks Chris
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.
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
Good for you, Chris! You need to do more of the healthy recipes . . .
Looks so good! Trying it soon as I get some Trini curry powder. I have the other. Can't wait. Does green beans change the flavor much if that is the only substitution?
Chris, curry bodi and potato is always a tasty delicacy. Not just with roti but it also goes well with white rice.When I use the rice, usually I would put pig tail in the bodi.
Thanks for giving the other names of bodi. I can get it here. I will try it Curry Bodi some time. Every time you mention Salt Fish, I could cry, as it is not available in NZ. Thanks for your nice recipies.
I love this site. These flavors and way of cooking is in my heart & soul. I love it on my Taste buds and in my Belly as well. I totally appreciate this site and have a mutitude of gratitude 🙂 God Bless you!
Nice to see some of the dishes that are more common as home cooked item but were not popular as commercial dishes. Great job with the step by step pics.
Ah Thank you! Ive been looking everywhere for a recipie like my Exs mom use to make….Im going to try this out this week. yay !! my mouth is watering !
Dear Chris. It is 12:25 p.m. Trinidad and Tobago time, as I am typing this. Five minutes ago, I finished cooking the Curry Bodi with Potato. It smells and taste good! Your recipe, was easy to follow, and the pictures are a nice addition. I am glad, I am aboard ~ started sharing with other Facebook pals.
hi chris great recipes keep them coming
this looks really delicious great recipe hope it will make a great impact on my family
Thanks for the recipe,my family loved it.Was something different,even my cousin who doesn't like vegetable he had to plates.
Thanks again
Hello Chris,
Thanks for the good recipe ideas. I got tired of making the same trini dishes I usually make. After reading your recipe on chicken soup I was inspired and made some this weekend. Boy my family bus' it up!
Hi Chris. I made stewed bodi with potatoes and salt fish recently… yummy. Keep the good recipes coming they always remind me of home (T'dad).
try bodi salt fish and pigeon peas just great with sada roti
Thanks Chris, I will try this delicious dish tomorow…..Greetting from Barrranquilla, colombia, North of Caribbean coast….. I will enjoy this dish greatly… again many thanks……Adios
thanks chris
looks great
in guyana we call bodi "bora"
Thank you Chris!
I've always seen these beans in the market, and was so curious.
Now I'll definitely try them^_^