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1
In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened.
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2
Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
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3
Stir in the water or stock, add the sweet potatoes, and bring to a boil.
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4
Simmer for 5 minutes, then stir in the callaloo or kale.
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5
(If you are using spinach, do not add it yet.)
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6
Add the okra and simmer for another 5 minutes.
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7
Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender.
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8
Add more salt or lime juice to taste and stir in the coconut milk, if you like.
