Trinidad Seim and Aloo (Val Papdi)
A hearty and flavorful vegan Trinidadian side dish made with seim (val papdi) and potatoes, seasoned with garlic, cumin, and optional spices for extra depth. Serve it hot with sada roti or dosti roti for a comforting breakfast, lunch, or dinner.
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Servings: 6
Calories: 249kcal
Equipment
- Medium pot or deep pan
- Sharp knife and cutting board
Ingredients
- 22 oz seim val papdi, frozen and defrosted (2 x 11 oz packages)
- 6 tbsp extra virgin olive oil
- 1/2 large onion sliced
- Hot pepper to taste
- 8 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp mustard seeds optional
- 1/8 tsp methi seeds optional
- 10 curry leaves optional
- 1 lb potato peeled and thinly sliced
- 1 tomato chopped
- Salt to taste
Instructions
- In a medium pot, heat oil over high heat.
- Add cumin, mustard, and methi seeds if using. Cook for 1 minute.
- Add onion, hot pepper and minced garlic. Cook until the edges of the onion are golden brown.
- Stir in curry leaves and cook for 1 more minute.
- Add potatoes, tomato, and a pinch of salt. Stir fry for 1 minute.
- Cover and cook for 10-15 minutes until potatoes are nearly tender, stirring every couple of minutes to avoid sticking.
- Add seim and another pinch of salt. Mix thoroughly.
- Cover, reduce heat to low, and cook for 15-20 more minutes, stirring every 5 minutes.
- Dish is ready when the seim is soft and sweet, potatoes are tender, and any excess moisture has evaporated. It should begin to stick slightly to the pot and separate from the oil, but not brown at the bottom.
Nutrition
Calories: 249kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 68mg | Calcium: 106mg | Iron: 4mg