Pitons Ital Callaloo, Pumpkin & Coconut Cream Pot – Authentic Saint Lucia Recipe
Lush plant-based Saint Lucian stew simmering emerald greens and sweet pumpkin in coconut cream.
- Country of Origin
- 🇱🇨 Saint Lucia (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chopped callaloo or spinach leaves, Cubed calabaza pumpkin, Chickpeas, Thick coconut milk, Thyme
Ingredients for Pitons Ital Callaloo, Pumpkin & Coconut Cream Pot (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped callaloo or spinach leaves, prepped into bite-sized pieces
- 1.5 cups cubed calabaza pumpkin, washed and trimmed
- 1 cup chickpeas
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Saint Lucia seasoning (thyme, ginger, garlic, nutmeg)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in thyme, ginger, garlic, nutmeg and toast for 45 seconds to release the essential oils of Saint Lucia's kitchen.
- Add chopped callaloo or spinach leaves and cubed calabaza pumpkin, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in chickpeas, adjust seasoning, and ladle steaming hot into deep bowls.