Dairy-Free Traditional Caribbean Callaloo

Dive into the vibrant flavors of the Caribbean with this Dairy-Free Traditional Caribbean Callaloo recipe, a plant-based twist on a beloved classic. Featuring tender callaloo leaves—or spinach as a handy substitute—simmered in creamy coconut milk, this dish is elevated by the earthy essence of fresh thyme, the subtle heat of Scotch bonnet pepper, and the aromatic blend of garlic, scallions, and onions. Naturally thickened with okra, this velvety soul-warming stew is both nourishing and satisfying. Perfect as a side dish or a hearty main course, it pairs beautifully with rice or crusty bread for a complete tropical feast. Ready in just 40 minutes, this easy, dairy-free recipe is a delicious way to celebrate Caribbean culinary heritage while staying vegan-friendly!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 450 grams Fresh callaloo leaves (or spinach as a substitute)
• 400 ml Coconut milk
• 150 grams Okra
• 3 stalks Scallions (green onions)
• 3 cloves Garlic
• 1 medium Yellow onion
• 1 Scotch bonnet pepper (optional, for heat)
• 2 teaspoons Thyme (fresh or dried)
• 250 ml Vegetable broth (or water)
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Coconut oil (or other neutral oil)

Directions

Step 1

Wash the fresh callaloo leaves thoroughly, then remove the tough stems. Roughly chop the leaves and set them aside. If using spinach, wash and chop similarly.

Step 2

Rinse the okra, remove the stems, and slice each pod into small rounds. Set aside.

Step 3

Finely chop the scallions, garlic, and onion. If using Scotch bonnet pepper for spice, carefully mince it, removing seeds to reduce the heat if desired.

Step 4

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, scallions, garlic, and thyme. Sauté for 2-3 minutes until fragrant.

Step 5

Add the sliced okra and Scotch bonnet pepper (if using) to the pot. Stir well and cook for another 2 minutes.

Step 6

Add the chopped callaloo leaves to the pot along with the coconut milk and vegetable broth. Stir until the leaves begin to wilt and everything is evenly combined.

Step 7

Season the mixture with sea salt and black pepper. Stir well, then lower the heat to a simmer.

Step 8

Cover the pot and let the callaloo cook for 15-20 minutes, stirring occasionally. The greens should become tender, and the okra will thicken the dish slightly.

Step 9

Taste and adjust seasoning as needed. Remove from heat and serve warm as a side dish or a main course with rice, bread, or root vegetables.

Nutrition Facts

Serving size	(1418.4g)

Amount per serving	% Daily Value*
Calories	553.1

Total Fat 16.4g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3256.8mg	0%
Total Carbohydrate 94.3g	0%
Dietary Fiber 17.3g	0%
Total Sugars 39.4g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 877.1mg	0%
Iron 11.6mg	0%
Potassium 3035.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.3%

Protein: 13.5%

Carbs: 62.2%