Goan Vegetable Stew with Coconut Milk

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

A hearty one-pot stew featuring seasonal vegetables in a coconut milk broth with warm Goan spices. This indian-inspired vegetarian ready in about 40 minutes pairs diced potatoes, diced carrots, cut into 1-inch pieces green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 25 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons coconut oil in a large pot over medium heat. Add 1 large chopped onion and cook for 5 minutes until golden.
  2. Step 2: Add 3 minced garlic cloves, 1-inch minced ginger, and 1 chopped green chili; cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Cook for 1 minute to toast spices.
  4. Step 4: Add 1 cup diced potatoes, 1 cup diced carrots, 1 cup green beans, and 1 cup cauliflower. Stir to coat with spices.
  5. Step 5: Add 1/2 cup chopped tomato, 1 cup coconut milk, and 1 cup vegetable broth. Bring to a simmer, cover, and cook for 20 minutes until vegetables are tender.
  6. Step 6: Season with 1/2 teaspoon salt, stir in 2 tablespoons chopped cilantro, and serve.

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Frequently asked questions

How long does Goan Vegetable Stew with Coconut Milk take to make?

Total time is about 40 minutes (15 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 Goan Vegetable Stew with Coconut Milk?

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 diced potatoes from drying out.

Can I substitute ingredients in Goan Vegetable Stew with Coconut Milk?

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 Goan Vegetable Stew with Coconut Milk 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 Goan Vegetable Stew with Coconut Milk?

Indian 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.

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