West Indian Beef Curry with Callaloo (Steamed Green

Name: West Indian Beef Curry with Callaloo (Steamed Greens)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 tbsp. whole coriander seeds; 1-1/2 tbsp. whole fennel seeds; 1-1/2 tbsp. whole cumin; 1-1/2 tbsp. whole black mustard seeds; 1-1/2 tbsp. whole fenugreek; 1-1/2 tbsp. whole black peppercorns; 2-1/2 tbsp. ground ginger; 2-1/2 tbsp. ground turmeric; 1 cinnamon stick; 5 cups callaloo, spinach; swiss chard, well-washed and chopped; 1/4 cup of water; 1 md. onion, diced; 2 fresh tomatoes, diced; 2 cloves of garlic, minced; 1/4 Scotch bonnet, finely chopped; 2 tbsp. of vegetable oil; 1 tbsp. of butter; pinch of fresh; dried thyme; Salt to taste; 1/4 cup vegetable oil; 1-1/2 lb. braising; stewing beef, cut into 2-inch dices; 1-1/2 cup onions, diced; 1 cup West Indian white sweet potatoes, peeled and diced into 1-inch cubes; 1 cup fresh; canned tomatoes; 1-1/2 cup beef; chicken broth

Servings: persons

1-1/2 tbsp. whole coriander seeds
1-1/2 tbsp. whole fennel seeds
1-1/2 tbsp. whole cumin
1-1/2 tbsp. whole black mustard seeds
1-1/2 tbsp. whole fenugreek
1-1/2 tbsp. whole black peppercorns
2-1/2 tbsp. ground ginger
2-1/2 tbsp. ground turmeric
1 cinnamon stick
5 cups callaloo, spinach
swiss chard, well-washed and chopped
1/4 cup of water
1 md. onion, diced
2 fresh tomatoes, diced
2 cloves of garlic, minced
1/4 Scotch bonnet, finely chopped
2 tbsp. of vegetable oil
1 tbsp. of butter
pinch of fresh
dried thyme
Salt to taste
1/4 cup vegetable oil
1-1/2 lb. braising
stewing beef, cut into 2-inch dices
1-1/2 cup onions, diced
1 cup West Indian white sweet potatoes, peeled and diced into 1-inch cubes
1 cup fresh
canned tomatoes
1-1/2 cup beef
chicken broth
1 cup of water
4 tbsp. of West Indian Curry
Salt

1
Heat the oil in a large skillet over high heat.
2
Fry the beef that has been well seasoned using the curry spice mix and a little salt.
3
Once the meat has started to take on a golden brown colour, add the onions and continue to cook for 3 to 4 minutes.
4
Add the fresh tomatoes and sweet potatoes.
5
Add the stock and water and gently simmer with the lid on for approximately 1 hour and 30 minutes to 1 hour and 45 minutes or until the meat is soft and tender.
6
You may need to add a little more water to maintain a good sauce consistency.
7
This curry is often served with rice and beans and a side dish of callaloo.
8
FOR THE CURRY: Dry roast all whole spices in a thick bottom pan over medium heat for 3 to 5 minutes.
9
Remove, allow to cool and grind using a small spice blender or pestle and mortar.
10
Add the ginger and turmeric and store in air-tight jar.
11
This spice mix will last for 3 to 4 months before losing some of its flavour.
12
FOR THE STEAMED GREENS: In a large pan over medium heat, gently fry the onion, garlic, Scotch bonnet and thyme in the butter and vegetable oil.
13
Place the callaloo on top, add the water, season with salt and gently simmer over low heat for 12 to 15 minutes, until the stock of the callaloo is soft and tender.
14
Stir occasionally and check the seasoning.
15
Remove and allow to sit for 15 minutes before serving.
16
It is important that the callaloo remain green and not turn grey or brown in colour as this means it is overcooked.
17
Chef Michael Bonacini

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 1-1/2 tbsp. whole coriander seeds, 1-1/2 tbsp. whole fennel seeds, 1-1/2 tbsp. whole cumin, 1-1/2 tbsp. whole black mustard seeds, and more.

Yes, West Indian Beef Curry with Callaloo (Steamed Greens) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Indian Beef Curry with Callaloo (Steamed Greens)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions