Coconut Callaloo Stew with Okra
A creamy, earthy stew featuring locally grown callaloo greens and okra, simmered in coconut milk for a comforting taste of Trinidadian home cooking. This Trinidadian-inspired vegetarian recipe, ready in about 40 minutes, pairs callaloo greens, okra, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 callaloo greens
- 1 cup okra
- 1 can (13.5 oz) coconut milk
- 1 small onion
- 3 cloves garlic
- 1 tsp thyme
- 1 scotch bonnet pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Finely chop 1 small onion and mince 3 garlic cloves. Heat 2 tbsp vegetable oil in a large pot over medium heat, then add onion and garlic, sautéing for 3 minutes until soft and fragrant.
- Step 2: Add 1 cup chopped okra, 1 tsp thyme, 1 scotch bonnet pepper (halved and seeded), 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir to combine and cook for 2 minutes until okra begins to soften.
- Step 3: Add 2 cups packed callaloo greens and 1 can (13.5 oz) coconut milk. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes until callaloo is tender and flavors meld.
