Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

Trinidad-Style Curried Potatoes (Aloo) with Green Beans and Shrimp

6
Pixie2 98

"This is my version of curried potatoes, green beans, and shrimp. It's yummy! This recipe is versatile in that if you want to make it vegetarian just leave out the shrimp! Use a Trinidadian brand of curry powder if available. Serve this over steamed basmati rice or with naan."
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Ingredients

1 h 10 m servings 499 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Toss the shrimp, white wine vinegar, seafood seasoning, and cumin together in a bowl.
  2. Heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. Stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes. Whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. Pour in 2 cups hot water and bring mixture to a boil. Gently lie the green beans into the pot. Allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. Add the shrimp and cook another 5 minutes. Sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to r...

Most helpful critical review

To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more ...

To fix the "runniness" that some people are having, I'd suggest an Indian technique that usually works well. It's called Bhoona and is essentially a dry-frying technique. It takes a little more ...

I love this dish. I have made this at least 5 times in the past 2 months. I recently made this for some friends and they now all keep asking me to make it again. You have to like Trini food to r...

I really liked this recipe and can see that with all great curries you can play with it at much as possible to make infinite variations. I wanted a little less broth and a little more curry so a...

Long and involved and TOTALLY WORTH IT!

I had high hopes for this dish. I was disappointed. It was too watery in the end and lacked flavor. My boyfriend took a bite and said it was so bland. I even added extra curry. I ended up taking...

This was pretty good; I used double the amount of potatoes and about 2/3 the amount of spices which I thought was plenty - I think adding the full amount would really overwhelm the other flavour...