Curry bodi with potato (vegetarian curry)

Name: Curry bodi with potato (vegetarian curry)
Total time: 20 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 pc yard bean (bodi/long bean/snake bean); 1 tbsp vegetable oil; ¾ tsp salt; 1 tbsp curry powder; 1 pc onion; 2 pc garlic; 1 pc tomato; ¼ pc scotch bonnet or habanero pepper; 50 ml water; 300 ml water; 2 pc potato; 1 pinch black pepper

A Caribbean-style vegetarian curry made with yard bean (bodi), potato and curry powder, finished with tomato and optional scotch bonnet heat.

20 min 224 kcal/serving serves 2

224kcal7gprotein35gcarbs8gfat

caribbeanpot.comView the original on caribbeanpot.com More from caribbeanpot.com on Mello

🫘yard bean (bodi/long bean/snake bean)

🫗vegetable oil

🧂salt

🍛curry powder

🧅onion

🧄garlic

🍅tomato

🌶️scotch bonnet or habanero pepper

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About Chris De La Rosa

Trinidadian-Canadian home cook and creator of CaribbeanPot.com

Chris De La Rosa is a Trinidadian-born, Canada-based home cook and food writer who founded CaribbeanPot.com, one of the most established online resources for Caribbean cooking. He is known for sharing Trinidadian recipes and techniques through his website and video content, aimed at making island cooking accessible to home cooks abroad.

His cooking centers on Trinidadian staples and the wider Caribbean pantry, with dishes like curry crab and dumplings, pelau, doubles, and callaloo built on scotch bonnet peppers, garlic, thyme, and green seasoning. He favours one-pot and stewed preparations, browning meats before slow cooking them, and leans on bold, well-seasoned flavours rather than elaborate technique, with an emphasis on recipes that reflect home kitchens rather than restaurant plating.

25 recipes on Mello, imported from caribbeanpot.com, mostly Caribbean and Jamaican.