Tropical Tiki Taro and Coconut Stew

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A creamy and hearty stew featuring taro root and coconut milk, infused with warm island spices and fresh herbs. This Polynesian-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs taro root, peeled and cubed, coconut milk, vegetable broth 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

• 2 cups taro root, peeled and cubed
• 2 cups coconut milk
• 2 cups vegetable broth
• 1 medium yellow onion, diced
• 3 cloves minced garlic
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until fragrant and translucent.
2. Step 2: Stir in 1 tsp ground turmeric and 1 tsp ground coriander, cooking for 1 minute to toast the spices.
3. Step 3: Add 2 cups peeled and cubed taro root, 2 cups coconut milk, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until taro is tender and stew has thickened.
4. Step 4: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro just before serving for brightness.