Curried Callaloo and Plantain Stew

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 recipe, 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.

Ingredients

• 4 cups callaloo greens
• 2 medium ripe plantains
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 finely chopped onion
• 2 minced cloves garlic
• 1 cup diced tomatoes
• 1.5 cups vegetable stock
• 3 tbsp chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp ground turmeric
• 1/2 juiced lime

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.