Recipe of the Month - September 2025 - Vegan Curry Bodi!

Curry Bodi (Chinese Long Bean)

By Chef Resa Solomon-St. Lewis (Baccanalle)

A favourite with Sada Roti or hot white rice and some fried plantain - this dish is delicious and a surprising source of protein.  In Ottawa, look for Bodi at some specialty African-Caribbean specialty stores, some local grocery markets and almost always at Asian supermarkets and specialty stores.  Enjoy!

Recipe by Chef Resa Solomon-St. Lewis, Founder of Baccanalle (Ottawa, ON).

Watch this recipe demo on YouTube on her cooking show In the Kitchen with Resa, produced by RogersTV Ottawa.


Ingredients

  1. 1 red onion
  2. 1 sweet bell pepper
  3. ¼ cup olive oil (or vegetable, canola oil, or vegan butter)
  4. ¼ cup Madras-style curry powder
  5. 1 tbsp ground cumin or dried cumin seed
  6. Sea salt, to taste
  7. 2–4 cloves fresh garlic
  8. 1 tbsp Baccanalle Signature Spice Blend
  9. 400–500 g raw Bodi (Chinese long bean)
  10. 125–250 ml coconut water (or coconut milk, or water)
  11. 250–375 ml water
  12. Optional: 1 small hot pepper (Scorpion or Scotch Bonnet)
  13. Optional: 2 diced tomatoes

 

 

 

Equipment

  • Deep mixing bowl
  • Medium frying pan or skillet (preheated to medium-high)
  • Cutting board
  • Chef’s knife
  • Sheet pan or plate
  • Tongs
  • Cooking spoon or spatula

Method

  1. Dice the onion.
  2. Clean, trim, and slice the sweet bell pepper; use at least half.
  3. Peel the garlic cloves and set aside.
  4. Wash the Bodi thoroughly—rub under cold water, rinse, and pat dry.
  5. Trim and discard the ends, then cut into 1–2 inch pieces.
  6. Heat a large skillet over medium-high heat. Add curry powder, salt, cumin, and spice blend. Toast until fragrant and the colour changes from bright yellow to a nutty brown.
  7. Add the olive oil and stir to combine, creating a curry paste.
  8. Sauté the onions and garlic in the curry paste until the onions are translucent.
  9. Increase the heat, add the Bodi, and stir for 1 minute. Reduce to medium-high to maintain a sizzle.
  10. Add the bell peppers and cook for another 2 minutes.
  11. (Optional) Add the tomatoes and cook for 1 minute more.
  12. Add the coconut water and about 125 ml water. Return heat to high, then reduce to a simmer for 10–15 minutes. Adjust the liquid until the curry is thick but not runny.
  13. Taste and adjust seasoning before serving.

Serving Suggestions

Enjoy as a flavourful vegan main or side dish. Pairs beautifully with steamed rice, Sada roti, or the roti of your choice!

 

 

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