Callaloo & Coconut Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, earthy stew featuring tender leafy greens simmered in rich coconut milk with smoky paprika and garlic. This Afro-Caribbean-inspired vegetarian recipe, ready in about 30 minutes, pairs fresh callaloo leaves, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Afro-Caribbean cuisine 290 cal/serving

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Ingredients

4 cups (stems removed) fresh callaloo leaves
1 can (13.5 oz, full fat) coconut milk
1/2 cup diced onion
2 cloves minced garlic
1 teaspoon smoked paprika
1 tablespoon tomato paste
1 cup chicken broth
1/4 cup diced red bell pepper
2 thyme sprigs

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Instructions

Step 1: In a large pot, sauté diced onion and minced garlic over medium heat for 3 minutes until translucent, then add smoked paprika and tomato paste, stirring for 1 minute until fragrant.
Step 2: Add fresh callaloo leaves, coconut milk, chicken broth, and diced red bell pepper. Stir in 2 thyme sprigs and bring to a gentle simmer.
Step 3: Cover and cook for 15 minutes, stirring occasionally, until callaloo is tender and flavors meld. Remove thyme sprigs before serving.