Curry Pumpkin And Bodi Bonanza
This Curry Pumpkin and Bodi Bonanza recipe is a delightful Trinidad and Tobago dish that brings together the rich flavors of curry, pumpkin, and bodi (yardlong beans). It's a hearty and nutritious meal that is perfect for vegetarians and anyone looking for a delicious and filling dish.
Ingredients
- 2 cups cubed pumpkin
- 1 cup chopped bodi (yardlong beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 cup coconut milk
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the curry powder and turmeric to the pot, and stir for about 1 minute to toast the spices.
- Add the cubed pumpkin and chopped bodi to the pot, and stir to coat them with the spices.
- Pour in the coconut milk and vegetable broth, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin and bodi are tender.
- Once the vegetables are cooked, adjust the seasoning if needed, and serve the curry pumpkin and bodi hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Chopping board Knife Measuring cups and spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the curry pumpkin and bodi with steamed rice or warm roti for a complete and satisfying meal.
Tips & tricks
For added flavor, you can garnish the dish with fresh cilantro or a squeeze of lime juice before serving.
Cost
$10