Soy-Free Traditional Caribbean Callaloo

Indulge in the vibrant flavors of the Caribbean with this Soy-Free Traditional Caribbean Callaloo, a comforting, plant-based dish brimming with wholesome ingredients and aromatic spices. This dish showcases tender callaloo leaves (or spinach/Swiss chard as a substitute), creamy coconut milk, and earthy pumpkin, all simmered with okra, fresh thyme, and a hint of Scotch bonnet pepper for that authentic island kick. Its soy-free simplicity and nutrient-packed ingredients make it a versatile dish perfect as a side or a standalone meal paired with rice or provisions. Balanced with a splash of lime for a zesty finish, this one-pot wonder is as nutritious as it is delicious. Perfect for anyone craving a taste of traditional Caribbean cuisine!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Callaloo leaves (or substitute with Swiss chard or spinach if unavailable)
• 1.5 cups Coconut milk
• 6 pods Okra
• 3 units Garlic cloves, minced
• 4 units Scallions, chopped
• 1 medium-sized Onion, diced
• 2 sprigs Thyme, fresh
• 1 unit Scotch bonnet pepper, whole (optional for heat)
• 1 cup Pumpkin or squash, diced
• 1 cup Water or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lime juice

Directions

Step 1

Thoroughly wash the callaloo leaves (or your substitute greens) and remove any thick stems. Chop the leaves into bite-sized pieces.

Step 2

Prepare the okra by washing it and slicing it into thin rounds.

Step 3

In a large pot over medium heat, add the diced onion, minced garlic, and chopped scallions. Sauté for 2-3 minutes until fragrant and softened.

Step 4

Add the diced pumpkin or squash to the pot and stir to coat with the aromatic mixture.

Step 5

Pour in the coconut milk and water or vegetable broth. Stir gently and bring the mixture to a simmer.

Step 6

Add the chopped callaloo leaves, okra slices, thyme sprigs, and the whole Scotch bonnet pepper if using (do not burst it unless you desire extra spiciness). Stir to combine.

Step 7

Season the pot with salt and black pepper, ensuring the flavors are balanced. Cover the pot and let the callaloo simmer for 20-25 minutes, stirring occasionally, until the greens are tender and the pumpkin is fully cooked and soft.

Step 8

Remove the thyme sprigs and Scotch bonnet pepper from the pot before serving.

Step 9

Finish the dish with a squeeze of fresh lime juice for brightness. Taste and adjust seasonings if necessary.

Step 10

Serve the callaloo warm as a side dish, or enjoy it as a light, flavorful main course with a side of rice or boiled provisions.

Nutrition Facts

Serving size	(1442.2g)

Amount per serving	% Daily Value*
Calories	427.4

Total Fat 3.1g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3520.8mg	0%
Total Carbohydrate 98.9g	0%
Dietary Fiber 17.6g	0%
Total Sugars 42.8g
Protein 18.0g	0%

Vitamin D 0IU	0%
Calcium 624.8mg	0%
Iron 12.3mg	0%
Potassium 3252.9mg	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: 5.6%

Protein: 14.5%

Carbs: 79.8%