Smoky Coconut and Turmeric Tiki Fire Pit Stew
A warming, smoky stew infused with coconut milk, turmeric, and island spices, perfect for cozy evenings reminiscent of Tiki fire pit gatherings. This caribbean-inspired soups (vegan) ready in about 50 minutes pairs coconut oil, medium, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 tbsp coconut oil
- 1 medium, diced yellow onion
- 4 cloves minced garlic
- 1 tbsp, grated fresh ginger
- 1 tbsp turmeric powder
- 1 tsp smoked paprika
- 2 cups diced sweet potatoes
- 1 cup, sliced carrots
- 1 cup, diced red bell pepper
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 4 cloves minced garlic, 1 tbsp grated fresh ginger, 1 tbsp turmeric powder, and 1 tsp smoked paprika. Cook for 1-2 minutes until fragrant, stirring constantly.
- Step 3: Add 2 cups diced sweet potatoes, 1 cup sliced carrots, and 1 cup diced red bell pepper. Pour in 4 cups vegetable broth and bring to a boil.
- Step 4: Reduce heat to low and simmer uncovered for 20 minutes until vegetables are tender.
- Step 5: Stir in 1 can (13.5 oz) full-fat coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Simmer an additional 5 minutes until the stew thickens slightly.
- Step 6: Remove from heat, ladle into bowls, and garnish each with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Smoky Coconut and Turmeric Tiki Fire Pit Stew take to make?
Total time is about 50 minutes (15 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 Smoky Coconut and Turmeric Tiki Fire Pit 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 coconut oil from drying out.
Can I substitute ingredients in Smoky Coconut and Turmeric Tiki Fire Pit 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 Smoky Coconut and Turmeric Tiki Fire Pit Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Smoky Coconut and Turmeric Tiki Fire Pit Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
