Heat 1 tsp olive oil in stock pot.
Sauté chopped garlic and onions in oil for 3 minutes on medium heat.
Add all other ingredients to the pot except for salt and pepper, adding the coconut milk last.
Cook for two hours on medium-low heat covered. For example, if your stove goes to 10, then I put it on 4.
After 2 hours of simmering, transfer mixture into blender or food processor and blitz gently. It's only brief to allow the ingredients to achieve the smooth consistency of callaloo.
Return to pot. Add 2 tsp salt and 1 tsp black pepper, or add salt and pepper to taste.