Callaloo Stew with Coconut & Okra

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 developed and reviewed.

A creamy, hearty Caribbean stew featuring leafy callaloo, okra, and coconut milk, simmered with smoky spices. This Caribbean-inspired one-pot recipe (vegetarian), ready in about 50 minutes, pairs fresh callaloo leaves, okra, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 25 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

2 cups fresh callaloo leaves
1 cup okra
1 can (13.5 oz) coconut milk
1/2 cup onion
2 garlic cloves
1 tsp thyme
1 scotch bonnet pepper
1/2 cup diced tomatoes
1 cup chicken stock
1/4 cup fresh parsley

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Instructions

Step 1: Finely chop 1/2 cup onion and 2 garlic cloves, then sauté in a large pot over medium heat with 1 tsp thyme for 3 minutes until fragrant.
Step 2: Add 1 cup diced okra, 1 scotch bonnet pepper (seeds removed), and 1/2 cup diced tomatoes; cook for 5 minutes until okra begins to soften.
Step 3: Stir in 2 cups fresh callaloo leaves and 1 cup chicken stock, then bring to a gentle simmer.
Step 4: Cover and cook for 15 minutes until callaloo is wilted and okra is tender, then stir in 1 can (13.5 oz) coconut milk.
Step 5: Simmer uncovered for 5 more minutes until flavors meld, then remove scotch bonnet pepper and stir in 1/4 cup fresh parsley.