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Dasheen Bush Bhagi

Dasheen Bush Bhagi

Dasheen Bush Bhagi is one of those recipes that uses simple ingredients but is packed with a lot of nutrients and deep, rich, amazing flavor!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Course: Side Dish
Cuisine: Caribbean, Indian, Tobago, Trinidad
Keyword: vegan, vegetarian
Author: baidawi

Ingredients

  • 1 bundle dasheen bush finely chopped
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 3 pimento peppers finely chopped
  • ½ scotch bonnet pepper finely chopped
  • 1 bundle shadon beni finely chopped
  • 12 carapulay/curry leaves
  • ½ tsp coriander seeds
  • ½ tsp methi/fenugreek
  • ½ tsp whole geera/cumin
  • 1 cup water
  • 2 cups coconut milk
  • salt to taste

Instructions

  • Add coriander seeds, methi and geera to a pan then toast until fragrant.
  • Add toasted spices to a coffee grinder then grind into a powder.
  • Add oil to pot then add ground spices and carapulay leaves. Sauté for 2 minutes.
  • Add onion, pimentos, scotch bonnet pepper and shadon beni to pot. Sauté until onions go translucent.
  • Add garlic then sauté for 1 minute.
  • Add dasheen bush then toss with other ingredients.
  • Season with salt then add one cup of water. Cover then simmer on medium/low heat for 8 minutes.
  • Turn up heat to medium/high then add coconut milk then bring to a boil.
  • Cover and allow to simmer for 25 minutes.
  • Use the back of a spatula, immersion blender or dhal gutney to blend mixture into a thick, creamy, paste-like consistency.
  • Serve and enjoy!

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