Trinidad Bhagi

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:

Sada Roti 

Jamaican callaoo

Trinidad Bhagi | Spinach with Coconut Cream

Learn to make this Trinidadian favorite that's simply irresistible. This recipe for Trinidadian bhagi uses simple ingredients including chopped spinach, cumin and coconut cream. This 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 as delicious and more convenient. Enjoyed with dhal and rice or sada and dosti roti, it is one of my absolute favorites. After 9 years of blogging , I am happy to finally share this recipe with you.
5 from 7 votes
Print Pin Rate
Course: Breakfast, dinner, lunch, Main Course, Side Dish
Cuisine: Caribbean, Indian
Keyword: bhaji, dasheen bush bhagee, trinidad bhagi
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 250kcal

Ingredients

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.

Video

Nutrition

Calories: 250kcal | Carbohydrates: 5g | Protein: 1g | Fat: 26g | Saturated Fat: 10g | Sodium: 7mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

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5 from 7 votes (7 ratings without comment)

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