Vegetarian Callaloo Stew with Coconut Milk
A vibrant stew featuring tender greens and sweet plantains simmered in creamy coconut milk, seasoned with garlic and Scotch bonnet for authentic Caribbean warmth. This caribbean-inspired vegetarian ready in about 45 minutes pairs chopped callaloo greens, sliced into 1/2-inch rounds plantains, (13.5 oz) 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 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
- 10 oz, chopped callaloo greens
- 2, sliced into 1/2-inch rounds plantains
- 1 can (13.5 oz) coconut milk
- 1/2 cup, finely chopped onion
- 2 cloves, minced garlic
- 1, seeded and minced Scotch bonnet pepper
- 1 tsp thyme
- 1 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, juiced lime
Instructions
- Step 1: In a large pot, combine 10 oz chopped callaloo greens, 2 sliced plantains, 1 can (13.5 oz) coconut milk, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 minced Scotch bonnet pepper, and 1 tsp thyme. Bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally.
- Step 2: Add 1 cup chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low, cover, and simmer for 20 minutes until plantains are tender and greens are wilted.
- Step 3: Stir in 1 lime, juiced, and cook for 2 more minutes to meld flavors. Taste and adjust seasoning with additional salt or lime juice if needed. Serve hot with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Callaloo Stew with Coconut Milk 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 Vegetarian Callaloo Stew 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 greens from drying out.
Can I substitute ingredients in Vegetarian Callaloo Stew 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 Vegetarian Callaloo Stew 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.
What goes well with Vegetarian Callaloo Stew with Coconut Milk?
Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
