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Vegetable Stew with Coconut Milk

Ready In: 40 minutes
Serves: 6
Dairy-freeLow Added Sugar

What you'll need

Measuring cups
Measuring spoons
Large pot
Sharp knife
Can opener
Cutting board
Sharp knife
Spatula or spoon


Serves 6
1 teaspoon Vegetable Oil
1 Onion Small, diced
2 cloves Garlic minced
2 Sweet Potatoes peeled and diced into 2-inch chunks
Collard Greens one small bunch, cut into bite-sized pieces or Kale one small bunch, cut into bite-sized pieces
14 ounces Light Coconut Milk
2 cups Water or 2 cups Vegetable Broth
1 tablespoon Soy Sauce
Crushed Red Pepper Flakes to taste
1 pound Fish Fillets or 1 pound Shrimp or 1 pound Chicken boneless and skinless or 14 ounces Garbanzo Beans equivalent to one can
1 Lime juiced



In a large pot, heat oil and saute onion and garlic for two minutes.


Add the sweet potatoes, greens, coconut milk, water, soy sauce, and chili flakes. Simmer for 20 minutes, stirring occasionally.
3.In the meanwhile, prepare your choice of protein: Cut the fish into large chunks or the chicken into bite-sized pieces. Leave shrimp whole; peel if desired. Drain the garbanzo beans.


When the vegetables are tender, add protein to the pot. Cover and let cook about 7-10 more minutes, or until meat is cooked through. Squeeze lime juice over everything before serving. Serve with cooked rice, quinoa, or another grain.

Chef's Tips

  • Can substitute one small butternut squash for the two sweet potatoes, if desired.
  • Top this dish with chopped cilantro, basil, or green onions for even more color and flavor!
  • Nutrition facts are calculated using garbanzo beans and 1/2 cup of cooked rice. Reduce the sodium with low-sodium soy sauce.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 340
% Daily Value*
Total Fat 9 g12%
Saturated Fat 5 g25%
Sodium 612 mg27%
Total Carbohydrate 58 g21%
Dietary Fiber 7 g25%
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: