Curried Callaloo and Plantain Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stew blending Trinidad's signature callaloo greens with sweet plantains and aromatic curry spices, honoring the island's Indo-Caribbean heritage. This caribbean-inspired vegetarian ready in about 45 minutes pairs callaloo greens, ripe plantains, 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 3, 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 25 min Serves 3 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and slice plantains into 1/2-inch thick rounds, then pan-fry in 1 tbsp oil over medium heat for 8 minutes until golden on both sides, set aside.
  2. Step 2: Sauté chopped onion and garlic in 1 tbsp oil until translucent (3 minutes), then stir in curry powder and turmeric, cooking for 1 minute until fragrant.
  3. Step 3: Add diced tomatoes and cook for 2 minutes until they break down, then pour in coconut milk and vegetable stock, bringing to a simmer.
  4. Step 4: Add callaloo greens and cook for 10 minutes until wilted, then stir in fried plantains and cook uncovered for 5 minutes.
  5. Step 5: Remove from heat, stir in fresh cilantro and lime juice, then season with salt to taste until flavors meld.

Frequently asked questions

How long does Curried Callaloo and Plantain Stew take to make?

Total time is about 45 minutes (20 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 Curried Callaloo and Plantain Stew?

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 callaloo greens from drying out.

Can I substitute ingredients in Curried Callaloo and Plantain Stew?

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 Curried Callaloo and Plantain Stew for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Curried Callaloo and Plantain Stew 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.

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