Callaloo-Saint Kitts Style (Veggie Version)
Main Dish • Coconut Milk, Herbs & Spices, Potatoes, Vegetable
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Ingredients
- GREENS
- 2 cups callaloo leaves, chopped
- (or spinach / taro leaves)
- VEGETABLES
- 1 small potato, diced
- 1 carrot, diced
- ½ cup okra, sliced (optional)
- AROMATICS
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- LIQUIDS
- 2 cups vegetable broth or water
- 1 cup coconut milk
- SEASONING
- 1 Tbsp vegetable oil
- Salt & black pepper, to taste
- Fresh thyme (optional)
Directions
- Heat oil in a large pot over medium heat.
- Add onion and garlic; sauté 3–4 minutes until fragrant.
- Add potato and carrot; cook 3–5 minutes, stirring.
- Stir in tomato and callaloo leaves; cook 2–3 minutes until greens wilt.
- Pour in broth or water. Bring to a gentle boil.
- Reduce heat and simmer 15–20 minutes until vegetables are tender.
- Stir in coconut milk and okra (if using).
- Simmer 5 minutes more, uncovered.
- Season with salt, pepper, and thyme to taste.
- Serve hot.
Notes
- SERVING SUGGESTIONS
- Serve with rice or dumplings
- Pair with ground provisions
- Enjoy as a light main or hearty side
- NOTES
- Vegetable callaloo is traditional in Saint Kitts
- Greens may be left chunky or lightly mashed
- Coconut milk adds richness and balance
