Vegetarian

Callaloo without Coconut Milk is for Soup.

Callaloo without Coconut Milk takes 30 minutes to prepare.

Callaloo without Coconut Milk takes 25 minutes to cook.

Callaloo without Coconut Milk makes 10 servings.

The ingredients for Callaloo without Coconut Milk are:

1 set of Callaloo Bush
1 cup of pumpkin seeded and peeled
3 Okros
2 - 3 cups of water
3 cups of unsalted vegetable broth
4 Garlic cloves
1 tbsp black pepper
1 tbsp Olive Oil
1 tsp Thyme
1 tbsp Chives, chopped
Mrs Dash Lemon Pepper
Mrs. Dash Garlic & Herbs

Here is how you make Callaloo without Coconut Milk:

Clean the callaloo by stripping the stalk coverings and deveining the leaves. Cut off any black or brown bits and discard.Cut the leaves into half.Cut each stalk into 2 or 3 pieces.Wash and cut the okro into small pieces. Discard the tips.Wash and seed the pumpkin. Cut into small piecesWash and drain the callaloo in a colander, let drain.Heat the Olive oil in a pressure cooker.Put the garlic cloves (crushed or chopped) into the heated oil.Put the callaloo into the heated oilAdd the pumpkin and okros, all the seasonings.Add the vegetable broth and the water.Close the pressure cooker and cook for about 15 minutes.After the callaloo, okros and pumpkin has boiled down, let it cool for about 5 minutes.Put everything into a blender and food processor and blend to the desired consistency.

The nutritional information for Callaloo without Coconut Milk is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 42.8

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 162.5 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 1.2 g
• Protein: 0.7 g

The dietary needs meet for Callaloo without Coconut Milk is Low Fat