Stewed Trinidadian Callaloo with Coconut Milk
A rich and creamy Caribbean stew featuring tender dasheen leaves simmered with coconut milk and traditional seasonings. This caribbean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs chopped dasheen leaves (callaloo), coconut milk, stalks sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 dasheen leaves (callaloo)
- 1 cup coconut milk
- 3 stalks sliced scallions
- 4 minced garlic cloves
- 1 medium diced onion
- 1 whole scotch bonnet pepper
- 2 sprigs fresh thyme
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
- Step 2: Stir in 3 sliced scallions and 2 sprigs fresh thyme, cooking for 2 minutes until aromatic.
- Step 3: Add 4 cups chopped dasheen leaves and 1 whole scotch bonnet pepper (whole to infuse heat without overpowering), stirring for 2 minutes.
- Step 4: Pour in 1 cup coconut milk and add 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 20-25 minutes until callaloo is tender and stew has thickened, stirring occasionally.
- Step 5: Remove the scotch bonnet pepper before serving. Adjust seasoning if needed and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Trinidadian Callaloo with Coconut Milk take to make?
Total time is about 45 minutes (15 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 Trinidadian 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 coconut milk from drying out.
Can I substitute ingredients in Stewed Trinidadian 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 Trinidadian 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 Trinidadian 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.
