Soy-Free Traditional Caribbean Callaloo
Dive into the rich, vibrant flavors of the Caribbean with this Soy-Free Traditional Callaloo recipe, a plant-based delight that’s both nourishing and versatile. Featuring fresh callaloo leaves—or easy substitutes like Swiss chard or spinach—paired with creamy coconut milk, tender okra, sweet pumpkin, and fragrant aromatics like thyme, garlic, and scallions, this dish offers a true taste of tropical comfort. A splash of lime juice brightens the dish, while a whole Scotch bonnet pepper lends optional heat for the adventurous palate. Ready in just 45 minutes, this gluten-free, soy-free recipe is perfect as a flavorful side or a satisfying vegan main, served alongside rice or boiled provisions. Embrace Caribbean tradition with this wholesome, dairy-free take on a beloved classic!
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Recipe Information
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
Instructions
Thoroughly wash the callaloo leaves (or your substitute greens) and remove any thick stems. Chop the leaves into bite-sized pieces.
Prepare the okra by washing it and slicing it into thin rounds.
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.
Add the diced pumpkin or squash to the pot and stir to coat with the aromatic mixture.
Pour in the coconut milk and water or vegetable broth. Stir gently and bring the mixture to a simmer.
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.
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.
Remove the thyme sprigs and Scotch bonnet pepper from the pot before serving.
Finish the dish with a squeeze of fresh lime juice for brightness. Taste and adjust seasonings if necessary.
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
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 42.8 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3253 mg | 69% | |
*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.
