Callaloo

Yield:
4 servings
Ingredients
  • 11/2 cups finely chopped onions
  • 3 garlic cloves, minced or pressed
  • 2 teaspoons canola or other vegetable oil
  • 2 teaspoons grated fresh ginger root
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 5 cups water or vegetable stock
  • 2 cups diced sweet potatoes (about 1 large potato)
  • 2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
  • 1 cup fresh or frozen sliced okra
  • 1 cup diced tomatoes (about 1 large tomato)
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1 cup reducedfat coconut milk (optional
Directions
  • In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.

  • Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.


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