Red Callaloo (Amaranth) and Garbanzo in Coconut Curry
Saturday mornings in Jamaica are imprinted in my memory, especially the sound of the market man bellowing, "Caaaaaallalooooo, cálaloo, calaloo, caloo!" That call always brought a smile to my face because I knew what it meant—fresh, green calaloo was on its way to our kitchen, destined for breakfast, lunch, or dinner.
Growing up, calaloo was a frequent presence in my home. It appeared on every plate in so many different ways—sometimes paired with boiled or sautéed salt fish, other times alongside rice, or with dumplings, boiled or fried, and provisions. I didn’t think much about it back then; it was simply a staple, a delicious green that my mother cooked with love.
Recently, I was at the farmer's market in Kingston, New York, and I found a beautiful bundle of red calaloo sold by a Latino family vendor. Seeing those vibrant leaves immediately took me back to those Saturday mornings in Jamaica. I felt an instant connection—a sense of family and community that transcended borders. It was a reminder of how food brings people together, no matter where we are.
Inspired, we used that calaloo to create a new vegan dish—a garbanzo and coconut curry made with our West Indies Gold Curry. The calaloo added a rich, earthy flavor to the dish, perfectly complementing the creamy coconut and the warm spices of our curry blend. It was a beautiful reminder of how the simplest ingredients can bring out the most vibrant flavors, connecting cultures and traditions in every bite.
Over the years, I’ve come to appreciate calaloo not just for its flavor but for its versatility and nutrition. Like American collard greens or spinach, it's packed with fiber, iron, and vitamins, making it a nutritional powerhouse. Its benefits go beyond the taste; it supports health and wellness, making it a valuable addition to any diet.
Now, as I share the flavors of the Caribbean through Spanish Town Kitchen, I carry those memories with me. Calaloo is more than just a leafy green; it’s a symbol of my heritage and a reminder that food is not just about sustenance but about connection, tradition, and love.
So, the next time you find yourself at a market or see a bunch of greens you’ve never tried, think of calaloo. Let it inspire you to try something new, to savor the flavors of the Caribbean, and to enjoy the rich stories that come with every bite.
Callaloo with Garbanzo and Coconut Curry
Ingredients:
1 bunch callaloo, washed and chopped
2 tsp West Indies Gold Curry
1 can coconut milk
1 can garbanzo beans (chickpeas), drained and rinsed
1/4 cup cherry tomatoes, halved
3 cloves garlic, minced
1/2 red onion, thinly sliced
A handful of fresh basil leaves, roughly chopped
Salt to taste
Procedure:
Prepare the Callaloo: Wash the callaloo thoroughly and chop it into bite-sized pieces. Set aside.
Sauté the Aromatics: Heat a large skillet or pot over medium heat. Add a drizzle of oil. Once hot, add the sliced red onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
Add the Curry Powder: Sprinkle the curry powder over the sautéed onions and garlic. Stir continuously for about 1 minute until the spices are fragrant and well-coated with oil.
Incorporate Tomatoes and Coconut Milk: Add the halved cherry tomatoes to the pan and stir for another 2 minutes until they start to soften. Pour in the coconut milk, stirring well to combine with the curry and aromatics.
Simmer the Callaloo and Garbanzo Beans: Add the chopped callaloo and drained garbanzo beans to the pan. Stir to mix the ingredients well. Cover the pan and let it simmer for 8-10 minutes or until the callaloo is tender and wilted.
Add Fresh Basil and Adjust Seasoning: Stir in the chopped fresh basil leaves. Taste the dish and add salt as needed. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Serve: Serve hot with rice, roti, or as a standalone vegan dish. Enjoy!
