Curry Bodi With Potatoes

Bodi or Bora, and some may even know it as Yard Beans, Snake Beans, Pea Beans, Asparagus Beans or Chinese Long Beans, is one of my favorite curry dishes, even as a lil fella on the islands. And while the recipe will work with French or String beans, Bodi has a unique flavor it imparts into the finished dish like nothing else.

Photo by Chris De La Rosa

You’ll Need…

1 1/2 tablespoon olive oil
1 small onion (sliced)
5 cloves garlic (crushed)
1/2 teaspoon Cumin seeds (Geera)
1/2 teaspoon black pepper
1 tablespoon Green Seasoning
2 tablespoons curry powder
3 Bird Pepper (bird’s eye)
2 lbs Bodi (trimmed)
3/4 teaspoon salt (adjust)
4 medium potatoes (chunks)
2 1/2 cups water
1 1/2 tablespoon coconut cream

Notes. May I recommend you use the video below to follow along as much more about the recipe is discussed there. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. Especially the curry powder you use, as some may contain fillers. I used Bird’s Eye Peppers in the amount I can handle, use any pepper you like or can source or you may leave it out.

Photo by Chris De La Rosa

Wash and trim the ends off the Bodi (discard), then cut into 1 1/2 inch pieces. Rinse again and drain.

Photo by Chris De La Rosa

Heat the oil in a wide pan on a medium flame, then add the onion, garlic and Cumin (geera) seeds. Turn the heat to low and cook for 3 minutes.

Photo by Chris De La Rosa

Add the Caribbean Green Seasoning, Bird’s Eye Peppers and black pepper, stir well and cook for another 2 minutes before adding the curry powder. Heat still on low.

Photo by Chris De La Rosa

The goal is to slowly cook the curry powder to bloom the spices which make up this wonderful blend. Should you need to add a bit more oil, do so.

Photo by Chris De La Rosa

Four minutes later add the washed and trimmed Bodi to the pot and stir well.

Photo by Chris De La Rosa

Turn the heat up to medium high.

Photo by Chris De La Rosa

Follow up with the salt and potato pieces. Mix well to coat.

Photo by Chris De La Rosa

The water goes in now and bring to a boil.

Photo by Chris De La Rosa

Tuck in the coconut cream and reduce to a simmer. Cook with the lid on but slightly ajar.

Photo by Chris De La Rosa

At the 25-minute mark you may check and adjust the salt. Remember to stir a couple times and add a bit more water if you need to. Here’s when you’ll decide if the sauce of gravy at the bottom is to your liking.

Photo by Chris De La Rosa

The potato pieces along with the Bodi should be fully cooked by now and it’s important that you consider that any sauce at the bottom of the pot will further thicken as it cools, especially with the residual heat of the pot.

Photo by Chris De La RosaPhoto by Chris De La Rosa

While in my youth Sada Roti was my fave way to enjoy this delightful vegan dish, over the years Buss Up Shut Roti is my go-to!

Source:www.caribbeanpot.com