Coconut Milk and Cassava Stew with Dendê Oil
A rich and comforting Brazilian stew combining creamy coconut milk and starchy cassava, enhanced with vibrant dendê palm oil. This brazilian-inspired soups (vegetarian) ready in about 45 minutes pairs cassava (yuca), peeled and cubed, coconut milk, dendê oil (palm oil) 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
- 2 cups cassava (yuca), peeled and cubed
- 1 cup coconut milk
- 2 tbsp dendê oil (palm oil)
- 1 medium (about 1 cup) onion, diced
- 3 cloves garlic cloves, minced
- 2 cups vegetable broth
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp dendê oil in a large saucepan over medium heat until shimmering. Add 1 cup diced onion and sauté for 5 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
- Step 3: Add 2 cups peeled and cubed cassava to the pot, stirring to coat with oil and aromatics.
- Step 4: Pour in 2 cups vegetable broth and 1 cup coconut milk, stirring to combine. Season with 1 tsp salt.
- Step 5: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until cassava is tender and the stew thickens slightly.
- Step 6: Stir in 2 tbsp chopped fresh cilantro just before serving to add freshness and color.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk and Cassava Stew with Dendê Oil take to make?
Total time is about 45 minutes (10 min prep + 35 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 Coconut Milk and Cassava Stew with Dendê Oil?
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 coconut milk from drying out.
Can I substitute ingredients in Coconut Milk and Cassava Stew with Dendê Oil?
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 Coconut Milk and Cassava Stew with Dendê Oil 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 Coconut Milk and Cassava Stew with Dendê Oil 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.
