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I stumbled upon this coconut stew recipe during my travels, instantly falling in love with its rich flavors and comforting warmth. Creamy coconut milk blends perfectly with aromatic spices, creating a delightful base for tender veggies. This dish has become my go-to for chilly evenings or when I'm craving something exotic yet simple. Best part? It's incredibly versatile – throw in whatever vegetables you have on hand. Trust me, once you try this stew, you'll be hooked on its irresistible combination of spices and coconut.
Ingredients for Delicious Coconut Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and providing a smooth texture to the dish.
- Onion: Provides a sweet and savory base flavor, adding depth and complexity to the stew.
- Garlic: Infuses a robust and aromatic flavor, enhancing the overall taste of the stew.
- Ginger: Adds a warm and spicy kick, balancing the sweetness of the coconut milk in the stew.
- Coconut milk: Forms the creamy and luscious base of the stew, imparting a rich tropical flavor to the dish.
- Vegetable broth: Enhances the savory profile of the stew, adding depth and richness to the overall flavor.
- Mixed vegetables: Bring a variety of colors, textures, and nutrients to the stew, making it hearty and wholesome.
- Turmeric: Adds a vibrant yellow color and earthy flavor, as well as anti-inflammatory properties to the stew.
- Cumin: Provides a warm and aromatic flavor, complementing the other spices and enhancing the overall taste of the stew.
- Cilantro: Fresh herb garnish that adds a pop of color and a burst of fresh, citrusy flavor to the stew.
Read more: Coconut Beef Stew Recipe
Essential Tools for Making Coconut Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chopping board: Needed for chopping the onion and preparing the vegetables for the stew.
Coconut Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, peas)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chopped cilantro for garnish
Read more: Coconut Shrimp Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another 2 minutes.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the mixed vegetables, turmeric, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Garnish with chopped cilantro before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Coconut Yogurt Recipe Guide
Can You Make Coconut Stew Ahead of Time?
Make Ahead Instructions
- Cook the coconut stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the coconut stew according to the recipe.
- Allow the stew to cool down.
- Transfer the stew to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
Coconut milk in this stew recipe can be substituted with coconut cream for a richer and creamier texture.
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