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Callaloo, Tomato and Chickpea Curry

Callaloo, Tomato and Chickpea Curry is a traditional Cayman Island recipe for a classic vegetarian curry of callaloo greens, chickpeas and tomatoes in a spicy coconut milk base. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Callaloo, Tomato and Chickpea Curry.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesCayman-islands Recipes



This is a classic vegetarian curry from the Cayman islands, where the principal ingredients are chickpeas and callaloo (taro greens) in a spicy chickpea base.

Ingredients:

2 x 400g tins of chickpeas, drained
400ml tin coconut milk
125ml of coconut oil
1 large white onion diced
1 tbsp of whole cumin seeds
1 tin of fire roasted, diced tomatoes
1 bunch of callaloo, stems removed and leaves coarsely chopped
1 tbsp of fresh ginger, finely chopped
1 tbsp of hot chilli powder
1 scotch bonnet chilli, finely chopped
1 bunch of spring onions, chopped
Salt and freshly-ground black pepper, to taste
1-2 tbsp of curry powder

Method:

Place a pan or wok over medium-high heat. When hot add the oil, heat for a couple of minutes then drop one of the cumin seeds in to test if it sizzles; if it does, the oil is hot enough. Add the remainder of the cumin and cook for 30 seconds.

Add onions and reduce the heat to medium, cooking until the onions are translucent (about 10 minutes). Add the curry powder and mix in thoroughly. Next add the tomatoes, fresh ginger, hot chilli powder and scotch bonnet chilli, cooking for another 10 minutes or until the tomatoes are nicely cooked and the oil starts to pool slightly at the top of the dish.

Add chickpeas, callaloo, spring onion and coconut milk, bringing to a simmer and cooking for a further 5–10 minutes until the greens are wilted.

Turn off heat and let the curry cool for about 5 minutes checking for salt and pepper to taste.

Serve with naan, Cayman Style Curry Chicken Roti and rice or.