Dairy-Free Traditional Caribbean Callaloo
Dive into the vibrant flavors of the Caribbean with this Dairy-Free Traditional Callaloo recipe, a rich and wholesome dish that celebrates the region’s culinary heritage! Made with fresh callaloo leaves—or spinach as a versatile substitute—this dish is simmered to perfection in creamy coconut milk and aromatic vegetable broth. Key ingredients like okra, scallions, thyme, and optional Scotch bonnet pepper create a delightful blend of earthy, savory, and mildly spiced flavors, while the coconut oil lends extra depth to the dish. Ready in under 40 minutes, this gluten-free and vegan recipe makes an excellent side or main course served alongside rice, bread, or hearty root vegetables. Perfect for those seeking a healthier, dairy-free twist on a Caribbean classic, this callaloo delivers comfort food with a tropical flair!
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
Rinse the okra, remove the stems, and slice each pod into small rounds. Set aside.
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.
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.
Add the sliced okra and Scotch bonnet pepper (if using) to the pot. Stir well and cook for another 2 minutes.
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.
Season the mixture with sea salt and black pepper. Stir well, then lower the heat to a simmer.
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.
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
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3257 mg | 142% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 39.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3036 mg | 65% | |
*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.
