Braised Cassava and Sweet Potato with Spiced Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Root vegetables slow-cooked in a fragrant coconut-spiced sauce, reflecting Tanzania's agricultural bounty. This vegetarian ready in about 50 minutes pairs cassava, sweet potato, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 20 min Cook: 30 min Serves 4 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large pot, combine 2 cups diced cassava, 2 cups diced sweet potato, 1/2 finely chopped onion, and 2 minced garlic cloves. Add 1 tsp curry powder and 1/2 cup vegetable broth. Season with 1/2 tsp salt.
  2. Step 2: Bring to a simmer over medium heat, cover, and reduce to low. Cook for 25 minutes until vegetables are tender.
  3. Step 3: Stir in 1/2 cup coconut milk and simmer uncovered for 5 minutes to thicken sauce.
  4. Step 4: Garnish with 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Braised Cassava and Sweet Potato with Spiced Coconut take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Cassava and Sweet Potato with Spiced Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cassava from drying out.

Can I substitute ingredients in Braised Cassava and Sweet Potato with Spiced Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Cassava and Sweet Potato with Spiced Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Cassava and Sweet Potato with Spiced Coconut vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes