Cassava and Coconut Stew with Green Peppers
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 ready in about 50 minutes pairs cassava root, (13.5 oz) coconut milk, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cassava and Coconut Stew with Green Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 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 Cassava and Coconut Stew with Green Peppers?
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 root from drying out.
Can I substitute ingredients in Cassava and Coconut Stew with Green Peppers?
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 Cassava and Coconut Stew with Green Peppers 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 Cassava and Coconut Stew with Green Peppers?
East African vegetarian 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
So much better than takeout. We'll never order east african delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
