Curry Bodi (Curried Long Beans) is a traditional Trinidadian recipe for a classic vegetarian curry of yardlong beans. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Curried Long Beans (Curry Bodi).
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Ingredients:
200g bodi (Chinese long beans or yardlong beans)
1 onion, chopped
2 garlic cloves, chopped
1 scotch bonnet chilli, minced (or to taste)
1–2 tsp curry powder
1 tbsp Caribbean Green Seasoning
salt and freshly-ground black pepper, to taste
2 tbsp oil
250ml water
Method:
Wash the bodi. Remove both ends and cut into 5cm lengths.
Place a small saucepan over medium heat. Add oil and allow to heat up. Add onions and fry until translucent.
Mix in the garlic and chilli and cook for 2 minutes.
Stir in curry powder and cook, stirring, for 2 minutes. Mix in 4 tbsp water to form a slurry.
Cook down until the water has all boils off. At this point, add the bodi, green seasoning and salt. Mix well to combine.
Cover and cook for three to five minutes. Remove cover and add water (about 120 to 200ml).
Cook until the gravy has attained the desired thickness (about five more minutes).
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