• 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in
  • 2
    per
    Yield
  • 190
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:
  • Seasons:
  • Cuisines:Caribbean
  • Courses:Main Dish

Recipe Description

A hearty and nutritious stew made with tender callaloo leaves, creamy coconut milk, and a blend of spices, making it a perfect vegan comfort meal for any season.

Ingredients

  • 2 cups chopped callaloo leaves
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, deseeded and minced
  • 1 teaspoon thyme
  • 2 cups vegetable broth
  • 1 cup diced tomatoes
  • 1 cup canned chickpeas, drained
  • 2 tablespoons coconut oil
  • Salt and pepper to taste

Steps:

  1. In a large pot, heat coconut oil over medium heat.
  2. Add onions and garlic, sautéing until onions are translucent.
  3. Stir in Scotch bonnet pepper and thyme, cooking for 1 minute.
  4. Pour in coconut milk and vegetable broth, bringing to a simmer.
  5. Add the callaloo leaves and tomatoes, cover, and simmer for about 15 minutes.
  7. Serve hot, either alone or over rice.

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Vegor “The scientist”

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