Spiced Coconut and Taro Root Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting stew combining creamy coconut milk with tender taro root and warm island spices, inspired by Polynesian flavors. This Polynesian-inspired vegan recipe, ready in about 50 minutes, pairs taro root, coconut milk, yellow onion 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 lb, peeled and cubed into 1-inch pieces taro root
• 2 cups coconut milk
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 cups vegetable broth
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp cumin seeds
• 1/4 tsp red chili flakes
• 2 tbsp coconut oil
• 1 tsp salt
• 2 tbsp, chopped for garnish fresh cilantro
• 4, for serving lime wedges

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 1 tsp turmeric powder, 1 tsp ground coriander, 1/2 tsp cumin seeds, and 1/4 tsp red chili flakes, cooking for 1 minute until spices bloom and aroma intensifies.
3. Step 3: Add 1 lb peeled and cubed taro root, 2 cups coconut milk, and 2 cups vegetable broth to the pot. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes until the taro is tender and the stew thickens slightly, stirring occasionally.
5. Step 5: Season with 1 tsp salt, garnish with 2 tbsp chopped fresh cilantro, and serve hot with 4 lime wedges for squeezing over each bowl.