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

Pixie2

"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
Original recipe yields 2 servings

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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.

Nutrition Facts


Per Serving: 499 calories; 16.9 g fat; 57.6 g carbohydrates; 30.3 g protein; 173 mg cholesterol; 1073 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 11 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 ...

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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...

Another perennial favourite of the family's. Cowboy Dick loves this one!

I omitted the potatoes on served rice on the side instead. Very good way to use up celery and carrots! Make sure you have a lot of tie to spend on mincing everything up though.