Low Fat Traditional Caribbean Callaloo

Experience the vibrant flavors of the Caribbean with this Low Fat Traditional Callaloo recipe, a wholesome and nutritious vegan take on a beloved island classic. Made with fresh callaloo leaves—or spinach as an easy substitute—this dish is simmered with sliced okra, aromatic herbs like thyme, and a touch of low-fat coconut milk for a luscious, guilt-free creaminess. A splash of vegetable stock replaces oil, keeping this comforting recipe light yet deeply flavorful. Optional Scotch bonnet pepper adds a hint of heat for spice lovers, while the tender greens meld beautifully with diced tomato, scallions, and garlic. Perfect as a nutrient-packed side dish or a satisfying main course, serve this callaloo with steamed rice or warm bread for a truly authentic Caribbean experience that's both heart-healthy and delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Fresh callaloo leaves (or spinach as a substitute)
• 150 grams Okra, sliced
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 2 stalks Scallions, finely chopped
• 1 large Tomato, diced
• 1 teaspoon Fresh thyme, leaves only
• 200 milliliters Coconut milk (low-fat)
• 250 milliliters Vegetable stock
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 piece Scotch bonnet pepper (optional, for heat)

Directions

Step 1

Thoroughly wash the callaloo leaves (or spinach) and chop them into smaller, bite-sized pieces. Set them aside.

Step 2

Heat a large, non-stick pot over medium heat. Add the chopped onion, garlic, and scallions, sautéing for 2-3 minutes until aromatic. Use a splash of vegetable stock if the vegetables start to stick, instead of using oil.

Step 3

Add the chopped tomatoes, thyme, and okra to the pot. Stir well and cook for another 3-4 minutes until the vegetables begin to soften.

Step 4

Mix in the chopped callaloo leaves (or spinach), ensuring everything is evenly integrated. Pour in the vegetable stock and bring the mixture to a gentle simmer.

Step 5

Once simmering, stir in the low-fat coconut milk. Add the salt and black pepper, tasting and adjusting the seasoning if necessary. If using Scotch bonnet pepper for extra heat, carefully add it to the pot, keeping it whole to infuse flavor without breaking it up.

Step 6

Cover the pot and let the callaloo cook over low heat for 15-20 minutes, stirring occasionally, until the greens are tender and the flavors have melded together.

Step 7

Remove the optional Scotch bonnet pepper before serving. Serve hot as a side dish or as a vegan main with rice or bread.

Nutrition Facts

Serving size	(1440.2g)

Amount per serving	% Daily Value*
Calories	513.6

Total Fat 12.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 1931.5mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 26.9g	0%
Total Sugars 20.4g
Protein 28.5g	0%

Vitamin D 0IU	0%
Calcium 1011.8mg	0%
Iron 15.2mg	0%
Potassium 3750.1mg	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: 20.0%

Protein: 19.8%

Carbs: 60.2%