Rainbow Root Vegetable Stew with Coconut Milk
A vibrant, nutrient-packed stew simmered with colorful root vegetables and creamy coconut milk. This global-inspired vegetarian (gluten-free) ready in about 45 minutes pairs diced carrots, diced sweet potatoes, diced beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup, diced carrots
- 1 cup, diced sweet potatoes
- 1 cup, diced beets
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups chicken broth
- 1 tsp, dried thyme
- 1/2 tsp salt
Instructions
- Step 1: Heat a large pot over medium heat. Add 1 cup diced carrots, 1 cup diced sweet potatoes, 1 cup diced beets, and 1/2 cup diced onion. Cook for 5 minutes until slightly softened.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 tsp dried thyme, 1/2 tsp salt, 1 1/2 cups chicken broth, and 1 can coconut milk.
- Step 3: Bring to a gentle simmer and cook uncovered for 25 minutes until vegetables are tender. Taste and adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Root Vegetable Stew with Coconut Milk take to make?
Total time is about 45 minutes (15 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 Rainbow Root 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 carrots from drying out.
Can I substitute ingredients in Rainbow Root 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 Rainbow Root 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.
Is Rainbow Root Vegetable Stew with Coconut Milk gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
