Caribbean Vegetable Stew with Coconut and Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stew featuring root vegetables simmered in a fragrant coconut milk broth with Caribbean spices, perfect for a comforting weeknight meal. This caribbean-inspired soups ready in about 50 minutes pairs finely chopped yellow onion, diced tomato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 30 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 yellow onion, finely chopped, and sauté for 3-4 minutes until translucent and slightly golden.
  2. Step 2: Add 2 medium tomatoes, diced, and 1 Scotch bonnet pepper, finely chopped, and cook for 2 minutes until tomatoes begin to break down.
  3. Step 3: Stir in 1 tbsp fresh thyme (or 1 tsp dried), 1 tsp allspice, 1/2 tsp cinnamon, and 1/4 tsp cayenne pepper (if using), and cook for 1 minute until fragrant.
  4. Step 4: Add 1 large sweet potato, peeled and diced into 1/2-inch cubes, 2 medium carrots, peeled and diced into 1/2-inch cubes, and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
  5. Step 5: Stir in 1 cup coconut milk and season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes until heated through. Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Caribbean Vegetable Stew with Coconut and Sweet Potato 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 Caribbean Vegetable Stew with Coconut and Sweet Potato?

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 finely chopped yellow onion from drying out.

Can I substitute ingredients in Caribbean Vegetable Stew with Coconut and Sweet Potato?

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 Caribbean Vegetable Stew with Coconut and Sweet Potato 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.

What goes well with Caribbean Vegetable Stew with Coconut and Sweet Potato?

Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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