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Preparation time:
Cooking time:

Serves: 4

Dietary guidance: v v 


1 1/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 tsp canola or other vegetable oil
2 tsp grated fresh ginger root
1 tsp turmeric
2 tsp ground coriander
1/2 tsp dried thyme
1/4 tsp ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large sweet potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tsp fresh lime juice
1/2 tsp salt
1 cup reduced fat coconut milk (optional)


In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the giner, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
Stir in the water or the stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you're using spinach, do not add it yet). Add teh okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt, and spinach, if using, and cook another 3-4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

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