Vegan Callaloo with Pumpkin and Coconut Milk
Callaloo is a tasty, spinach side dish in T&T. It is made with young taro or dasheen leaves, pumpkin, ochro, and coconut milk.
Servings: 6
Ingredients
- 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
Equipment
- immersion blender
Instructions
- 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.