Low Fat Traditional Caribbean Callaloo
Experience the vibrant flavors of the Caribbean with this Low Fat Traditional Caribbean Callaloo recipe—a lighter, yet equally satisfying spin on the classic dish. Featuring fresh callaloo leaves or spinach as a substitute, this healthy recipe brings together tender greens, nutrient-rich okra, aromatic onions, and garlic, all simmered in a delicate blend of low-fat coconut milk and vegetable stock for a luscious, creamy texture. Infused with thyme and accented by the optional heat of Scotch bonnet pepper, this recipe is a perfect balance of bold flavor and wholesome ingredients. Ready in under an hour, it’s ideal as a vegan main course or a nutritious side dish to pair with fluffy rice or crusty bread. Whether you’re new to Caribbean cuisine or a seasoned fan, this guilt-free callaloo will bring tropical warmth to your kitchen.
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Recipe Information
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)
Instructions
Thoroughly wash the callaloo leaves (or spinach) and chop them into smaller, bite-sized pieces. Set them aside.
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.
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.
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.
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.
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.
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
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 20.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1012 mg | 78% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3750 mg | 80% | |
*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.
