Callaloo Stew with Coconut & Okra
A creamy, hearty Caribbean stew featuring leafy callaloo, okra, and coconut milk, simmered with smoky spices. This caribbean-inspired one pot (vegetarian) ready in about 50 minutes pairs fresh callaloo leaves, okra, (13.5 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Callaloo Stew with Coconut & Okra take to make?
Total time is about 50 minutes (25 min prep + 25 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 Stew with Coconut & Okra?
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 fresh callaloo leaves from drying out.
Can I substitute ingredients in Callaloo Stew with Coconut & Okra?
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 Stew with Coconut & Okra 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.
Is Callaloo Stew with Coconut & Okra vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
