Vegan Caribbean Callaloo with Coconut Rice

Savor the rich, tropical flavors of this exquisite Vegan Caribbean Callaloo, paired with creamy coconut rice. A delightful blend of okra, spinach, and warming spices creates a feast for the senses that's both comforting and full of culinary depth.

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 scotch bonnet pepper, chopped (optional for heat)
• 2 cups fresh spinach, chopped
• 1 cup okra, sliced
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and coconut milk with 1.5 cups of water in a pot and bring to a boil.
2. Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and all liquid is absorbed. Fluff with a fork.
3. In a large pan, heat coconut oil over medium heat. Add the onion and garlic, sauté until translucent.
4. Add bell pepper and scotch bonnet (if using), cooking for another 3-4 minutes. Stir in the okra, spinach, and thyme.
5. Simmer until the spinach is wilted and the okra is tender, about 10 minutes. Season with salt and pepper to taste.
6. Serve the callaloo over a bed of coconut rice. Enjoy the vibrant flavors and richness.

Health Benefits

• Rich in vitamins A and C from spinach and bell peppers
• Coconut oil provides a source of healthy fats
• Spinach and okra offer dietary fiber to support digestion
• Low in cholesterol, supporting heart health
• Fresh ingredients offer a range of antioxidants

Nutrition Facts

Calories: 400 | Protein: 8g | Carbs: 65g | Fat: 14g | Fiber: 6g | Sugar: 3g