By Chris De La Rosa
While I did share a curry seim recipe, back in 2010 (I think), you’ll find subtle differences with this one.
1 1/2 lbs seim beans
1/2 medium onion (diced)
1/4 habanero pepper (sliced thin)
1 1/2 tablespoon curry powder
2 tablespoon veg oil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large cloves garlic (sliced or crushed)
1 pimento pepper (aka seasoning pepper)
1 teaspoon Caribbean Green seasoning
2 tablespoon coconut cream
3/4 cup water
4 medium potatoes (cut into pieces)
Important! If doing this recipe gluten-free, make sure you go though the entire list of ingredients, to make sure they meet with your specific gluten-free dietary needs, especially the curry powder you use, as some can contain flour as a filler, in some cases.
We’ve got to prep the seim. Wash and drain them, then remove the outer rib with a paring knife (watch the video below). After which, cut each seim into 1/2 (or smaller if you wish). Prep the other ingredients.
Heat the oil (you may also use coconut oil if you prefer) on a low heat, in a wide, and somewhat deep, pan. Then add the garlic and cook for about 30 seconds, then add the curry powder and stir. Maintain a low heat, to bloom the spices, which make up the curry powder – it will go darker and clump. Cook for 3-4 minutes to cook off the rawness of the curry.
It’s now time to turn up the heat to med/high and add the prepped seim. Stir well. We want to de-glaze the bottom of the pot and pick up all that curry goodness.
Now add the onion, habanero (any hot pepper you like), pimento pepper (optional as they’re almost impossible to find, outside the southern Caribbean), black pepper, salt, Caribbean Green seasoning and coconut cream (use less water if using coconut milk – 1/2 cup coconut milk if that’s the case). Then go in with the water and stir well.
Add the potato pieces and bring to a boil. Then reduce the heat to a simmer, place the lid on, and let it cook until tender and the water is burned off.
Twenty-five minutes later, you will have everything tender, the moisture gone, and your kitchen will have the lovely aroma of a good, vegan curry. Add the chopped tomato, stir and take off the heat. You’re done. Allow the residual heat to finish cooking the tomato.
Remember to taste for salt and don’t forget the golden rule – wash your hands with soap and water, immediately after handling such hot peppers, as habanero. A tasty vegetarian curry that’s very unique in flavor, from the seim, and it goes well with Sada or Buss Up Shut roti.
This recipe is courtesy of Gourmand Award-winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes, with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections, globally, every month, CaribbeanPot.com is the world’s #1 resource for Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.