Trinidad callaloo – leafy greens with coconut

Ingredients

• 500 g spinach
• 200 g sliced okra
• 250 g finely diced pumpkin
• 1 chopped onion
• 3 chopped garlic cloves
• 3 chopped spring onions
• 4 dl coconut milk
• 2 dl water
• 1 tsp dried thyme
• 1 tbsp oil
• ½ chilli, to taste
• salt and pepper

Method

1. 1Soften onion, garlic and spring onions in oil for 4 minutes.
2. 2Add pumpkin, okra, spinach, coconut milk, water, thyme and finely chopped chilli.
3. 3Simmer covered for 25–30 minutes until tender, stirring occasionally.
4. 4Mash with a potato masher or briefly blend into a coarse cream. Season and serve warm.