Callaloo Coconut Curry

Ingredients

• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🧄Garlic4 cloves, minced
  
• 🌶️Dried Thyme1/2 tsp
  
• 🫙Coconut Milk400 g
  
• 🫙Coconut Oil2 tbsp
  
• 🌶️Curry Powder2 tbsp
  
• 🌶️Allspice1 tsp
  
• 🌶️Scotch Bonnet Pepper1 tsp
  
• 🥬Callaloo400 g
  

Optional extras

• 🌿Fresh Thymehandful, to finish
  

Instructions

1. 1

   Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.

2. 2

   Add the onion and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.

3. 3

   Stir in the garlic plus the allspice, scotch bonnet pepper and dried thyme; toast for about a minute until the kitchen smells incredible.

4. 4

   Add the callaloo, turning every piece through the spice base so it's fully coated, and sear lightly.

5. 5

   Pour in the coconut milk, bring to a gentle bubble, then cover and simmer until the callaloo is tender.

6. 6

   Uncover and reduce until the sauce clings to a spoon. Finish with fresh thyme and a squeeze of lime.