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vegan trinidad callaloo recipe featured

Vegan Callaloo with Pumpkin and Coconut Milk

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Callaloo is a tasty, spinach side dish in T&T. It is made with young taro or dasheen leaves, pumpkin, ochro, and coconut milk.
Course Side Dish
Cuisine Caribbean
Keyword callaloo
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 6
Author We Trini Food


  • immersion blender


  • 30 young dasheen leaves
  • 2 cups pumpkin (chopped)
  • 3 ochro (sliced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 inch ginger (grated)
  • 2 tbsp green seasoning like chadon beni, thyme
  • 2 tbsp lemon juice
  • 1 cup coconut milk
  • 2 tbsp oil
  • salt to taste
  • pepper to taste


  • Remove the stem from the dasheen leaf.
  • Cut out the dark center where the leaf attaches to the stem.
  • Cut out the tip of the leaf.
  • Wash the leaf and give it a chiffonade cut.
  • Repeat for all leaves.
  • Prep all ingredients.
  • To a heavy pot on medium heat, add oil.
  • Sauté onion until translucent.
  • Stir in garlic, ginger and pepper and cook for two minutes.
  • Mix in the pumpkin, ochro and salt.
  • Cover and cook for 5 minutes (add ½ cup of water to prevent the veggies from burning, if necessary).
  • Add dasheen leaves, lemon juice and coconut milk.
  • Cover completely for five minutes.
  • Add water and cook for 15 to 20 minutes.
  • Blend the ingredients to make a chunky or smooth spinach side dish.
  • Serve hot.