Vegetable Coconut Stew
A warm, comforting bowl of tender vegetables simmered in a luscious coconut milk broth. This one-pot stew is light yet satisfying, with gentle aromatics and a hint of spice that makes every spoonful cozy. Perfect with crusty bread or steamed rice.
For 4 servings
- prep
Prep the vegetables.
1.Dice the onion and red bell pepper into bite-sized pieces.2.Peel and cube the potato, slice the carrots into rounds.3.Trim the green beans and cut into 1-inch pieces.4.Peel and grate the ginger, mince the garlic cloves. - saute · ~6 min
Sauté the aromatics.
1.Heat coconut oil in a Dutch oven over medium heat.2.Add diced onion and cook until soft and translucent (4-5 min).3.Stir in garlic, ginger, turmeric, and cumin, cooking until fragrant (1 min).TIPStir continuously after adding garlic and spices — they can burn quickly and turn bitter. - saute · ~4 min
Add the peppers and beans.
1.Add the diced bell pepper and green beans to the pot.2.Sauté for 3-4 minutes, stirring occasionally, until slightly softened. - simmer · ~20 min
Simmer the stew.
1.Add the cubed potato, sliced carrots, coconut milk, and water to the pot.2.Season with salt and a pinch of black pepper.3.Bring to a gentle boil, then reduce heat to low.4.Cover and simmer until vegetables are tender (18-20 min), stirring once halfway.TIPDon't let it boil hard — coconut milk can curdle. A gentle simmer is perfect. - garnish
Finish and serve.
1.Remove from heat and stir in the fresh lemon juice.2.Ladle into bowls and garnish with chopped cilantro.3.Serve hot with crusty bread or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potato and carrot into uniform pieces so they cook evenly.
- 2Full-fat coconut milk gives the richest, creamiest broth.
- 3Always add lemon juice after removing the stew from heat to keep its brightness.
- 4Let the stew rest for 5 minutes before serving so the flavors meld.
- 5Store leftovers in an airtight container in the fridge for up to 3 days.
- 6Reheat gently on the stove — avoid boiling to prevent coconut milk from splitting.
Adapt it for your goals.
High-protein
Add 200g cubed firm tofu or cooked chickpeas along with the coconut milk for a protein boost that turns the stew into a more filling meal.
low oilLow-oil
Skip the coconut oil and instead dry-sauté the onion in a splash of water or vegetable broth — the coconut milk provides enough richness on its own.
spicySpicy
Toss in a sliced fresh red chili or 1/2 tsp red pepper flakes with the garlic and ginger for a warming kick that balances the creamy coconut.
green veggie swapGreen veggie swap
Replace bell pepper and green beans with chopped zucchini and spinach (stir in spinach at the end) for a tender, quick-cooking variation.
Why this is on our healthy list.
Rich in Fiber
The mix of carrot, potato, green beans, and bell pepper provides a good amount of dietary fiber to support healthy digestion.
Dairy-Free & Vegan
This stew uses full-fat coconut milk instead of cream, making it naturally dairy-free and suitable for vegan diets.
Packed with Antioxidants
Turmeric and ginger deliver anti-inflammatory antioxidants, while the colorful vegetables add vitamin C and beta-carotene.
Low in Added Fats
With only 1 tablespoon of coconut oil for sautéing, the stew’s richness comes primarily from healthy coconut milk fats.
Frequently asked questions
Yes, but the stew will be thinner and less creamy. You can add a spoonful of cashew butter or extra potato to help thicken it.
