Guyanese Bhaji (Spinach in Coconut milk)

Guyanese Bhaji Recipe (Sautéed Spinach)

Guyanese Bhaji (Spinach in Coconut milk)

Guyanese bhaji is spinach sautéed with onion and garlic, then cooked down in coconut milk until it’s dark, tender and silky. It’s a simple vegan side dish, ready in just 20 minutes, and it pairs really well with most curries and a side of dhal.

Course Paleo, Vegan, Whole30

Cuisine American, Guyanese

Keyword best sauteed spinach, guyanese bhaji, Guyanese Bhaji recipe, how to saute spinach, sauteed frozen spinach, sauteed spinach, sauteed spinach and onions, sauteed spinach with garlic, what is Guyanese Bhaji

Prep Time 10

Cook Time 10

Servings

Calories 181kcal

Equipment

Large Sauté Pan

Ingredients

2 tablespoons coconut oil (or oil for cooking)
1/2 yellow onion (diced)
5 Garlic Cloves (grated)
3 bundles Fresh Spinach (washed and chopped Or 4-6 cups of frozen chopped spinach, thawed and squeezed dry)
½ tsp Salt (or salt to taste)
1 cup coconut milk
1 wiri wiri (whole)

Instructions

Heat the coconut oil in a large sauté pan over medium heat. When it’s hot, add the onion and cook for 1–2 minutes, until soft. Add the garlic and cook for another 30 seconds, until fragrant.
Add the spinach and the salt. Cook, stirring often, until the spinach wilts. If you’re using fresh spinach, add it in batches.
Pour in the coconut milk and add the wiri wiri pepper, if using. Cook uncovered, stirring often, until the coconut milk cooks off and the spinach reduces down, about 10 minutes.
Cook for another minute or two, then remove from the heat. Serve hot with dhal and rice, roti, or as part of a seven curry spread.

Notes

Don’t cover the pan, or the coconut milk won’t cook off.
Use full-fat canned coconut milk for the richest flavor.
Leave the wiri wiri pepper whole for gentle heat, or crush it into the bhaji for more.
Traditional bhaji: The original Guyanese bhaji was made with eddo leaves (also called dasheen bush) cooked down in coconut milk. They need careful prep. First, choose the right leaves, the ones with a bit of purple underneath; wild leaves can cause an allergic reaction and scratch your tongue. Then remove the stalk and the hard, veiny stem. Because of that, and because eddo leaves are hard to find in the US, this recipe uses spinach, which cooks the same way.
Store leftovers in an airtight container in the fridge for 3–4 days, and reheat gently.

Nutrition