Vegetarian Traditional Caribbean Callaloo

Dive into the vibrant flavors of the Caribbean with this Vegetarian Traditional Caribbean Callaloo, a plant-based twist on a beloved classic. This deeply nourishing dish combines tender callaloo leaves (or spinach/kale as a substitute) with the silky richness of coconut milk, aromatic herbs like thyme, and the subtle crunch of sliced okra. Infused with a hint of heat from an optional scotch bonnet pepper, it’s simmered to perfection in a luscious vegetable broth. Perfect as a comforting side dish or served with rice, bread, or dumplings for a hearty meal, this recipe is a celebration of Caribbean culinary heritage. Ready in just 45 minutes, it’s a flavorful, healthy option for those craving a taste of the tropics.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 cups fresh callaloo leaves (or substitute with spinach or kale)
• 10 pieces okra, sliced
• 1 medium onion, finely chopped
• 3 pieces scallions, chopped
• 4 cloves garlic, minced
• 1 teaspoon thyme, fresh or dried
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 piece scotch bonnet pepper (whole, optional for heat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

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

Step 2

Heat olive oil in a large pot over medium heat.

Step 3

Add the chopped onion, scallions, and garlic to the pot. Sauté for 3-5 minutes until the onions are translucent and fragrant.

Step 4

Stir in the thyme and cook for another minute to release its flavor.

Step 5

Add the sliced okra to the pot and cook for 5 minutes, stirring occasionally.

Step 6

Pour in the vegetable broth and coconut milk. Stir well to combine.

Step 7

Add the chopped callaloo leaves to the pot and stir. Cover and let it cook for 10-15 minutes, stirring occasionally, until the greens are wilted and tender.

Step 8

If using, add the whole scotch bonnet pepper to the pot (do not slice it to avoid making the dish overly spicy unless desired).

Step 9

Season with salt and black pepper to taste. Simmer for another 5 minutes.

Step 10

Remove the scotch bonnet pepper before serving. Serve the callaloo hot as a side dish, or with rice, bread, or dumplings for a hearty meal.

Nutrition Facts

Serving size	(1730.7g)

Amount per serving	% Daily Value*
Calories	887.0

Total Fat 35.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3681.8mg	0%
Total Carbohydrate 129.5g	0%
Dietary Fiber 31.0g	0%
Total Sugars 37.1g
Protein 35.8g	0%

Vitamin D 0IU	0%
Calcium 1299.1mg	0%
Iron 21.8mg	0%
Potassium 4611.3mg	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: 32.5%

Protein: 14.6%

Carbs: 52.9%