Vegetarian Traditional Caribbean Callaloo
Indulge in the vibrant flavors of the Caribbean with this Vegetarian Traditional Caribbean Callaloo recipe, a plant-based twist on a classic island dish. Made with tender callaloo leaves (easily substituted with spinach or kale), nutrient-rich okra, and infused with aromatic herbs like thyme, garlic, and scallions, this recipe captures the essence of Caribbean cuisine. Simmered in creamy coconut milk and flavorful vegetable broth, every spoonful is a comforting blend of fresh, earthy, and slightly spicy notes, thanks to the optional addition of a whole scotch bonnet pepper. Perfect as a hearty side dish or served with rice, bread, or dumplings for a satisfying vegetarian meal, this one-pot wonder is easy to prepare in just under an hour. Whether you’re recreating a cultural favorite or simply seeking a nutritious and delicious dish, this vegetarian callaloo is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Thoroughly wash the callaloo leaves (or spinach/kale) and chop them into bite-sized pieces. Set aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onion, scallions, and garlic to the pot. Sauté for 3-5 minutes until the onions are translucent and fragrant.
Stir in the thyme and cook for another minute to release its flavor.
Add the sliced okra to the pot and cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and coconut milk. Stir well to combine.
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.
If using, add the whole scotch bonnet pepper to the pot (do not slice it to avoid making the dish overly spicy unless desired).
Season with salt and black pepper to taste. Simmer for another 5 minutes.
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
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 37.1 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1299 mg | 100% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4611 mg | 98% | |
*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.
