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Vegan Caribbean Stew

M. Kumarasamy (Instagram: Mitjetle00)
A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean. Like most stews, this dish gets better day-by-day with the flavors becoming more robust as time passes.
Prep Time 30 mins
Cook Time 1 hr 40 mins
Course Main Course, Soup
Cuisine American, Indian, Mediterranean
Servings 6 Persons


  • 1 Cup Brown Rice - Uncooked
  • 1 Cup Water
  • 1 Jar Rosey Bloom's Collard Greens Vegetarian Recipe Preferred
  • 1 Package Frozen Okra 10 oz
  • 1 Can Whole Peeled Tomatoes - Chopped With Liquid
  • 1 Medium Chayote Squash - Diced
  • 1/4 Tsp Ground Ginger More To Taste
  • 1/4 Tsp Dill Weed - Dried More To Taste
  • 1/4 Tsp Ground Cumin Or To Taste
  • 1 Tbs Fresh Cilantro - Chopped Or To Taste
  • 1 Can Kidney Beans - Rinsed and Drained 16 oz
  • 1 Can Tomato Paste 6 oz
  • All Purpose Flour As Needed For Thickening


  • Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low; cover and simmer until rice is tender and the liquid has been absorbed.
  • Place collard greens in large skillet and simmer for about 10 minutes. Drain.
  • Combine okra, tomatoes, and chayote squash in a separate large pot; bring to a boil and cook until okra has thawed.
  • Reduce to a simmer; season with ground ginger, dill weed, ground cumin, and cilantro to taste.
  • Add collard greens; simmer until flavors have blended, at least 40 minutes (1 hour for best flavor).
  • Mash kidney beans together with tomato paste in a bowl; add to the stew. 
  • Stir in cooked rice and mix well. 
  • Add a spoonful of flour to thicken, if desired
  • Adjust seasonings to taste.
  • Enjoy!