Vegetarian Moqueca with Coconut Milk and Palm Oil
A vibrant Brazilian fish stew-inspired dish made vegetarian with hearts of palm, rich coconut milk, and fresh herbs. This brazilian-inspired vegetarian (vegetarian, gluten free) ready in about 35 minutes pairs large red bell pepper, sliced, large yellow bell pepper, sliced, medium onion, thinly sliced 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 hearts of palm, sliced into 1/2-inch rounds
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 medium tomatoes, diced
- 3 cloves garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- 2 tbsp dende oil (palm oil)
- 2 tbsp lime juice
- 1/4 cup cilantro, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil and 2 tablespoons dende oil (palm oil) in a large deep skillet over medium heat. Add 1 medium thinly sliced onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
- Step 2: Stir in 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 2 diced medium tomatoes. Cook for 5 minutes until vegetables start to soften.
- Step 3: Add 2 cups sliced hearts of palm, 1 can (13.5 oz) coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook uncovered for 10 minutes until sauce thickens slightly.
- Step 4: Remove from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro for brightness.
- Step 5: Serve hot over steamed white rice or crusty bread for a satisfying vegetarian meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Moqueca with Coconut Milk and Palm Oil take to make?
Total time is about 35 minutes (15 min prep + 20 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 Vegetarian Moqueca with Coconut Milk and Palm Oil?
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 large red bell pepper, sliced from drying out.
Can I substitute ingredients in Vegetarian Moqueca with Coconut Milk and Palm Oil?
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 Vegetarian Moqueca with Coconut Milk and Palm Oil 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 Vegetarian Moqueca with Coconut Milk and Palm Oil vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
