Caribbean Callaloo and Okra Curry with Hot Pepper
An exotic blend of earthy greens and aromatic spices
Dive into the vibrant and flavorful world of Caribbean cuisine with this delightful Callaloo and Okra Curry, spiced with just the right amount of heat.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Curry Base
For the Callaloo and Okra
For the Liquid Mix
For Seasoning
Preparation
Preparing the Curry Base
Heat olive oil
Heat olive oil in a large pot over medium heat.
Sauté onions
Sauté onions until translucent.
Add garlic and ginger
Add garlic and ginger, cooking until fragrant.
Prepping the Callaloo and Okra
Wash callaloo leaves
Wash the callaloo leaves thoroughly to remove any grit.
Slice okras
Slice okras into 1-inch pieces, discarding the tips and stems.
Prepare scotch bonnet pepper
Pierce the scotch bonnet pepper with a fork to prevent explosion while cooking.
Do not cut the pepper to maintain control over the heat level.
Cooking Process
Simmering the Base
Add turmeric and curry powder to the onion mixture; cook for 1 minute.
Combining Ingredients
Pour in the coconut milk and vegetable broth, stirring well.
Completing the Curry
Add callaloo, okra, and the scotch bonnet; simmer until vegetables are tender.
Plating & Serving
Caribbean Callaloo and Okra Curry with Hot Pepper
Caribbean Callaloo and Okra Curry with Hot Pepper
Serve over rice
Serve the curry hot over a bed of fluffy basmati rice, ensuring a vibrant splash of color and spice.