Caribbean Callaloo and Okra Curry with Hot Pepper

Name: Caribbean Callaloo and Okra Curry with Hot Pepper
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch piece of ginger, grated; 250g fresh callaloo leaves, washed and chopped; 200g fresh okras, sliced into 1-inch pieces; 1 scotch bonnet pepper, whole (pierce with a fork to avoid too much heat); 400ml coconut milk; 1 cup vegetable broth; 1 teaspoon turmeric powder; 1 tablespoon curry powder; Salt to taste; Freshly cracked black pepper, to taste; 1 teaspoon thyme leaves

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

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

For the Callaloo and Okra

250g fresh callaloo leaves, washed and chopped

200g fresh okras, sliced into 1-inch pieces

1 scotch bonnet pepper, whole (pierce with a fork to avoid too much heat)

For the Liquid Mix

400ml coconut milk

1 cup vegetable broth

1 teaspoon turmeric powder

1 tablespoon curry powder

For Seasoning

Salt to taste

Freshly cracked black pepper, to taste

1 teaspoon thyme leaves

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