Coconut Milk Root Vegetable Stew

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

A comforting stew simmering sweet potatoes and carrots in creamy coconut milk, enhanced with garlic and ginger for a warm, nourishing meal. This asian-inspired vegetarian ready in about 50 minutes pairs carrots, medium potatoes, sweet potatoes 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.

Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 2 cups diced carrots, 2 medium diced potatoes, 1 cup diced sweet potatoes, 1 can coconut milk, 1 cup vegetable broth, 3 minced garlic cloves, 1 tbsp minced ginger, 1/2 diced onion, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 25-30 minutes until all vegetables are tender.
  3. Step 3: Remove lid and simmer uncovered for 5 minutes to thicken. Adjust seasoning if needed. Serve hot.

Frequently asked questions

How long does Coconut Milk Root Vegetable Stew 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 Coconut Milk Root Vegetable Stew?

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 carrots from drying out.

Can I substitute ingredients in Coconut Milk Root Vegetable Stew?

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 Root Vegetable Stew 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 Root Vegetable Stew 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.

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