Recipe: Coconut Curry Callaloo (Vegan)

Callaloo

INGREDIENTS:

4 cups chopped or sliced callaloo (rinsed)

1/4 cup water

1 small or medium onion chopped

1 medium tomato, chopped

3 large clove garlic, chopped

1/3 red or green pepper chopped

1/4 tsp fresh or dried thyme 

3 dashes of cayenne pepper

1/8 tsp salt (optional)

1 Tbs curry powder

1 Tbs palm oil

1 Tbs coconut oil


The Recipe
Remove all loose rough pieces, pieces with dark spots, or hard stems from callaloo. Rinse in a large bowl of cold water. Pour out dirty water then slice callalou into slices or cubes. In a medium pot add oil and water. Next, add callaloo to a pot and add enough cold water to cover the callaloo. Add seasonings. Cover pot. Steam callaloo on a medium heat and simmer for about ten minutes or just until callaloo is tender. The callaloo should be green, even while cooking it. Any discoloration means the callaloo is overcooked. Serve while hot but take your time and enjoy!

Serves: 2- 3

Great served as a side dish or with plantain or breadfruit for lovely vegetarian breakfast.

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About Sereda Aleta Dailey

Sereda Aleta Dailey is known by friends and seekers by her title: Sahyofeya, which means 'Great Mother'. She was born on 16th December 1977 in Salinas, California. Sereda, is a full-time writer and a health, spirituality and writing enthusiast for decades. She has published several noteworthy videos and articles online. She is a member and founder of the Bliss Returned Network. In her spare time she practices peace and joy in being fully present. She plays with astrology, creating art and adoring nature. She lives in Baltimore, Maryland, with her husband, currently working on her 11th novel.

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