Cassava and Coconut Stew with Green Peppers

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A creamy, vegetable-packed stew featuring tender cassava root simmered in rich coconut milk with fresh herbs and aromatic peppers. This East African-inspired vegetarian recipe, ready in about 50 minutes, pairs cassava root, coconut milk, green bell pepper 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs cassava root
• 1 can (13.5 oz) coconut milk
• 2 medium green bell pepper
• 1 large onion
• 4 cloves garlic
• 1/4 cup fresh cilantro
• 2 cups chicken stock
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Peel and dice 1.5 lbs cassava root into 1/2-inch cubes; rinse under cold water to remove starch. Heat 2 tbsp olive oil in a large pot over medium-high heat.
2. Step 2: Sauté 1 large diced onion and 4 minced garlic cloves until golden, about 5 minutes. Add 2 diced green bell peppers and cook for 3 more minutes until slightly softened.
3. Step 3: Stir in 1.5 lbs diced cassava, 2 cups chicken stock, and 1 can coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until cassava is tender.
4. Step 4: Remove from heat, stir in 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning before serving.