Trinidad style Bhaji recipe, using baby spincah & coconut cream.wmv

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with lower intensity, while bell pepper adds sweetness.

Wash off just over a half a pound of baby spinach.

Heat 2 to 3 tablespoons of olive oil in a pan.

Slice 3 cloves of garlic really thin and add to the pan to sauté.

Drain the spinach leaves and start adding them to the pan.

Once all the spinach is added, it will seem like too much, but it will wilt down.

Top the wilted spinach with 4 teaspoons of salt and a few slices of hot pepper.

Add 1 medium onion sliced really thin to the pan.

Pour in some coconut cream and stir to combine.

Cook on low to medium heat (closer to low) and cover for about 15 to 20 minutes.

Remove the lid and increase the heat to medium-high to dry off the liquid that formed.

Cook until the mixture reduces to a thick paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary