Vegetarian Callaloo with Corn on the Cob

A comforting and quick vegetarian take on Trinidad's national dish, Callaloo. Fresh spinach and okra simmered in coconut milk with aromatic seasonings. Served with sweet, simply boiled corn on the cob.

• Prep: 10 min
• Cook: 17 min
• Total: 27 min
• Servings: 5
• Cuisine: Trinidadian
• Difficulty: Easy
• Cost: $2.41/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Kosher
• Halal
• High-Fiber
• Pescatarian

Tags

• quick
• healthy
• comfort food
• savory
• fresh

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 pound fresh spinach (roughly chopped)
• 0.5 pound fresh okra (sliced into 1/2-inch rounds)
• 1 can full-fat coconut milk (13.5-ounce)
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 pinch cayenne pepper
• 5 corn on the cobs (small ears)

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat for 1 minute. Add the chopped yellow onion and sauté until softened, about 3-4 minutes.
2. Add the minced garlic and cook for 1 minute until fragrant. Stir in the roughly chopped fresh spinach and sliced fresh okra. Cook for 2-3 minutes until the spinach wilts down.
3. Pour in the full-fat coconut milk and vegetable broth. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and an optional pinch of cayenne pepper. Bring the mixture to a gentle simmer.
4. While the callaloo simmers, bring a separate large pot of water to a boil. Add the ears of corn on the cob and cook for 5-7 minutes, or until tender-crisp. Drain well.
5. Continue to simmer the callaloo for 5-7 minutes, stirring occasionally, until the okra is tender and the flavors have melded. You can mash some of the okra against the side of the pot if you prefer a thicker texture.
6. Ladle the quick callaloo into bowls and serve immediately alongside the warm corn on the cob.

Notes

For a smoother callaloo, you can use an immersion blender to lightly blend a portion of the soup before serving. Frozen chopped okra can be used in a pinch; add it directly to the pot with the spinach.

Nutrition (per serving)

• Calories: 250
• Protein: 8 g
• Carbohydrates: 26 g
• Fat: 15.5 g
• Fiber: 9 g
• Sodium: 350 mg
• Saturated Fat: 11 g
• Sugar: 7 g