Learn to make this vegan Trinidadian favorite that’s simply irresistible. This recipe for Trinidadian bhagi (bhaji or bhagee) uses simple ingredients, including chopped spinach, cumin, and coconut cream. This bhagi recipe is traditionally made with dasheen bush leaves(taro) or chowrai bhagi, however, those are not readily available in NY where we live; instead, we are using frozen chopped spinach, which is equally delicious and more convenient.
Trinidad bhagi is traditionally enjoyed with dhal and rice or sada and dosti roti and is one of my absolute favorites. After 9 years of blogging, I am happy to finally share this recipe with you.
In Trinidad, bhagi is made throughout the year but is also a must during Diwali time or for Hindu prayers and celebrations, including weddings. It’s one of the main dishes served on a fig leaf along with curry channa and aloo, pumpkin, mango talkarie, carhee, curry chaitaigne, rice and paratha roti(buss up shot roti).
Other recipes you may love:
Trinidad Bhagi | Spinach with Coconut Cream
Ingredients
- 2 10 oz packages frozen, chopped spinach, defrosted
- ½ cup extra virgin olive oil
- ½ tsp whole geera cumin
- 1 onion chopped
- 8 cloves garlic minced or grated
- Hot pepper to taste
- ½ block coconut with ½ cup water
Instructions
- Heat oil in a large, heavy bottomed pot or dutch oven over medium heat.
- Add onion, garlic, hot pepper, pimento peppers, geera and cook until the edges are golden brown.
- Add chopped spinach and coconut milk and season with salt.
- Cover, reduce heat to low and cook 30-50 minutes until the liquid evaporates, stirring every 10 minutes to ensure that it doesn’t stick.
