These simple Trinidadian Green Beans are so easy to make and so full of flavor. They are perfectly spiced with a homemade masala blend and are ready in minutes!
Looking for more green bean recipes? Be sure to try out these garlicky green beans, always a hit with family and friends, or this classic Thanksgiving vegan green bean casserole.
Versions of stir-fried and braised green beans can be found across the Caribbean, like these simple Trinidadian green beans spiced with an aromatic amchar masala blend.
This is an incredibly simple recipe, and it turns this plain-Jane veggie into a gorgeous, mouthwatering side dish you'd be proud to serve family and/or friends.
In Trinidad, this dish would be made with long beans (bodi), but I use regular green beans, which are more easily sourced here.
Because the spices in this recipe are Indian-inspired, I often serve these Trinidadian green beans with a simple, homemade dal. You can also serve them with a flatbread, like roti or this Trinidadian inspired roti stuffed with chickpeas.
Table of Contents
Why you will love this recipe
- Flavorful green beans. Green beans are not always easy to love, but this recipe takes these veggies to the next level. The beans are juicy and tender with the slightest bite, and each mouthful explodes with the flavor of the amchar spices.
- Easy recipe. The recipe takes just minutes to put together and a few more minutes to cook to perfection.
- Make-ahead friendly. You can make and store these in the refrigerator for up to three days ahead. If you plan to freeze them, check out the storage instructions below.
- Soy-free, nut-free, gluten-free and vegan recipe.
Ingredients
For exact quantities of each ingredient please scroll down to the recipe card below.
- Spices: Cumin seeds, jalapeno pepper or another moderately spicy green pepper, garlic, amchar masala, curry powder and turmeric (optional, because the curry powder already has some turmeric added).
- Red onion. This adds a wonderful, aromatic base for the green bean curry, along with the garlic.
How to make Trinidadian Green Beans
Heat oil over medium heat. Add cumin seeds, garlic and green chili peppers and saute for 30 seconds.
Stir in the onions and add a hefty pinch of salt. Saute the onions until they start to brown.
Add the amchar masala and the turmeric, if using. Mix well for a few seconds until the spices coat the onions.
Stir in the green beans and lemon juice, then pour in ½ cup of vegetable broth or water. Mix well, cover and cook 8-10 minutes, stirring occasionally, until the green beans have absorbed most of the water and are tender.
Stir in the curry powder and mix well. Add salt as needed.
Serve the green beans hot, warm or at room temperature.
Expert tips
- Squeezing in a bit of lemon juice when you add the green beans helps preserve some of that lovely green as the beans cook, and also adds a lovely, fresh flavor.
- You can cook the green beans to the tenderness you desire, but leaving them just slightly al dente makes them taste juicier and even more delicious.
Storage instructions
- Refrigerate: Store the Trinidadian green beans in an airtight container in the fridge for up to four days.
- Freeze: Freeze the beans for up to three months in a freezer-safe container.
- Reheat: Thaw and reheat on the stovetop or in the microwave.
More yummy Caribbean-inspired recipes
Trinidadian Green Beans Recipe (Bodi)
Equipment
- Wok or skillet
Ingredients
- 1 tablespoon avocado oil (or any other vegetable oil)
- 1 teaspoon cumin seeds
- 4 cloves garlic (minced)
- 1 jalapeno pepper (or any moderately spiced green chili pepper, finely chopped)
- 1 large red onion (finely chopped)
- 2 teaspoon amchar masala
- ½ teaspoon turmeric (optional)
- 1 pound green beans (Use fresh or frozen beans. Cut into 1-inch pieces)
- Juice of ½ lemon
- ½ cup vegetable stock (or water)
- 1 heaping tsp curry powder
- Salt to taste
Instructions
- Heat oil over medium heat. Add cumin seeds, garlic and green chili peppers and saute for 30 seconds. Stir in the onions and add a hefty pinch of salt. Saute the onions until they start to brown.
- Add the amchar masala and the turmeric, if using. Mix well for a few seconds until the spices coat the onions.
- Stir in the green beans and lemon juice, then pour in ½ cup of vegetable broth or water. Mix well, cover and cook 8-10 minutes, stirring occasionally, until the green beans have absorbed most of the water and are tender.
- Stir in the curry powder and mix well. Add salt as needed. Serve the green beans hot, warm or at room temperature.
Recipe notes
- Refrigerate: Store the Trinidadian green beans in an airtight container in the fridge for up to four days.
- Freeze: Freeze the beans for up to three months in a freezer-safe container.
- Reheat: Thaw and reheat on the stovetop or in the microwave.
sunlove justiceova
Excellent cooking!
Gina
You are speaking my language with the ingredients in this recipe: I love and use all of these, and have all of the ingredients to make the requisite amchar masala. Just plain, steamed green beans, in a little olive oil and minced garlic, are a fav, but I love to dress them up and enhance their flavor in different ways when possible. This sounds like a most delicious new way to prepare them. Thank you!
Vaishali
Hope you try the green beans, Gina! I'm definitely a fan. 🙂
David Macleod
Hi there.
The link to your Trinidadian spice blend leads to an Indian spice blend. I would like a Trinidadian spice blend recipe. Can you help
Vaishali
Go to the DIY spices page that link points to and scroll past the other masala recipes. You’ll find the Trini spice mix.
Veg is Sexy
Wow, that looks fantastic!
caribbeanvegan
I just wrapped up testing of Trinidadian roti skins for my book about a week and a half ago and then you post a recipe. Thats great. Mine is totally different anyways. I always make Trinidadian curries at home but I started to fall for the coconut milk ones.
Mihl
Wow, this was an interesting post! The curry looks wonderful.
Parita
Something different..sounds very flavorful
Mythreyi Dilip
Wow! makes me drool......
Aparna
Stuffed rotis, I love, but this Trinidadian spice mix is interesting. Lots of interesting influences in this dish, I think.
I'm afraid Naipaul isn't exactly one of my favourites. 🙁
Red Chillies
Not only do I get to learn a new recipe, I get to learn history and some general knowledge about the place, this time Trinidad.
The spice mixture is very versatile and a good one Vaishali.
Strength/Courage/Wisdom
I remember reading 'Bend in the River' for a class a while back. I liked it, but I can't recall much of what it was about. I have another one of his books somewhere on my bookshelf. I'll have to dig it up. Thanks for the recipe!
The Voracious Vegan
I love Naipaul and I love Trini food so this post was just amazing for me, thank you so much! Your blog really is a treasure, I love every post. Please keep up the good work and delicious cooking!
Shri
Love Naipaul's writings although I just read one-A bend in the river!Your curry looks delicious, Vaishali:)
Preeti Kashyap
The curry looks yummy! Will try it out soon! I was never found of Naipaul much, but yes, this book is different. I could read through this one, but many of his other books go unread half way. My dad loves his books though!
Sireesha
Addition of Trinidadian spices to curry sounds very fabulous...
Dips
Nice recipe...and a great prolog to it..
FYI, recently heard there is a new biography on Naipaul and supposedly portrays a real picture of his egoistical masochistic self...
Pavani
Very flavorful and delicious curry.
Gita
The curry looks tasty...little bit different for me with the coconut milk...the Trinidadian spice mix sounds interesting...I have to try it 🙂