Callaloo & Coconut Stew with Smoked Paprika
A creamy, earthy stew featuring tender leafy greens simmered in rich coconut milk with smoky paprika and garlic. This afro-caribbean-inspired vegetarian ready in about 30 minutes pairs (stems removed) fresh callaloo leaves, (13.5 oz, full fat) coconut milk, diced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Callaloo & Coconut Stew with Smoked Paprika take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Callaloo & Coconut Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced onion from drying out.
Can I substitute ingredients in Callaloo & Coconut Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Callaloo & Coconut Stew with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Callaloo & Coconut Stew with Smoked Paprika?
Afro-Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
