Callaloo Kookose Karri (callaloo Coconut Curry)
Callaloo kookose karri is a traditional dish from Dominica, featuring the vibrant flavors of callaloo, coconut, and curry. This hearty and flavorful stew is a staple in Dominican cuisine, perfect for a comforting and satisfying meal.
Ingredients
- 2 cups chopped callaloo leaves
- 1 cup coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 1 scotch bonnet pepper, chopped
- 1 tbsp curry powder
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the coconut milk over medium heat.
- Add the diced onion, minced garlic, and chopped scotch bonnet pepper. Sauté until the onions are translucent.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices.
- Add the callaloo leaves and vegetable broth. Simmer for 30-35 minutes, or until the callaloo is tender.
- Season with salt and pepper to taste.
- Serve the callaloo kookose karri hot, with rice or bread on the side.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the callaloo kookose karri with a side of fluffy white rice and fried plantains for a complete Dominican meal.
Tips & tricks
For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the amount of pepper to suit your heat preference.
Cost
$10