Stewed Trinbagonian Callaloo with Coconut Milk
A vibrant, creamy Caribbean vegetable stew featuring callaloo leaves simmered with coconut milk and traditional seasonings. This caribbean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs chopped callaloo leaves, coconut milk, chopped scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 4 cups chopped callaloo leaves
- 1 cup coconut milk
- 3 chopped scallions
- 4 minced garlic cloves
- 1 medium chopped onion
- 1 whole scotch bonnet pepper
- 2 thyme sprigs
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped onion, 3 chopped scallions, and 4 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
- Step 2: Add 4 cups chopped callaloo leaves, 1 whole scotch bonnet pepper, and 2 thyme sprigs to the pot. Stir to combine and cook for 2 minutes until the callaloo wilts.
- Step 3: Pour in 1 cup coconut milk and 2 cups water, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook for 20 minutes until the callaloo is tender and the flavors meld.
- Step 4: Remove the scotch bonnet pepper and thyme sprigs before serving. Adjust salt to taste and serve hot as a side or main vegetable dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Trinbagonian Callaloo with Coconut Milk take to make?
Total time is about 40 minutes (10 min prep + 30 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 Stewed Trinbagonian Callaloo with Coconut Milk?
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 chopped callaloo leaves from drying out.
Can I substitute ingredients in Stewed Trinbagonian Callaloo with Coconut Milk?
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 Stewed Trinbagonian Callaloo with Coconut Milk 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 Stewed Trinbagonian Callaloo with Coconut Milk 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.
