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Coconut stewed callaloo

Servings 2

Ingredients

  • 1 tbsp olive oil
  • 1 medium brown onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 tsp grown cumin
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp turmeric powder
  • 1 large tomato, roughly chopped
  • 1 (400ml / 14-ounces) can coconut cream or milk, well shaken
  • 1 bunch callaloo or other leafy green
  • handful coriander (cilantro) leaves
  • sea salt and black pepper
  • cooked basmati or brown rice, to serve
US Customary - Metric

Instructions

  • In a large pan, heat the olive oil and then add the onion and garlic. Cook for 1 minute, until slightly softened. Add the cumin, coriander, paprika and turmeric to the pan and cook for another minute or two, until the onions are fragrant and very soft.
  • Add the tomatoes to the pan, cooking for 30 seconds until they starting to break down, and then stir in the coconut cream. Fold through the leaves and allow the mixture to cook for around 10 minutes, until the greens are completely wilted. Season with a little sugar, and a big pinch of sea salt and black pepper.
  • Serve with rice, and a huge handful of coriander leaves.

Notes

This serves 2 generously or 4 if eaten as a side.