Vegetable Stew with Coconut Milk

This vegetable stew is filled with vegetables, coconut milk and delicious greens. This one-pot stew is comforting, healthy and a great dinner for the whole family.
Servings 6


  • large pot
  • measuring cups
  • cutting board
  • spatula or spoon
  • sharp knife
  • can opener


  • 1 tsp vegetable oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 sweet potatoes diced
  • 1 small bunch of collard greens or kale cut into bite-sized pieces
  • 14 oz light coconut milk
  • 2 cups vegetable broth
  • 1 tbsp low-sodium soy sauce
  • 1 lime juiced
  • crushed red pepper flakes to taste


  • In a large pot, heat oil and sauté onion and garlic for two minutes.
  • Add sweet potatoes, greens, coconut milk, broth, soy sauce and chili flakes.
  • Simmer for 20 minutes, stirring occasionally.
  • Squeeze lime juice over everything before serving.


Consider adding protein to dish:
For protein, add 1 pound fish fillets, shrimp or boneless, skinless chicken or 10 oz canned garbanzo beans. Cut the fish into large chunks or the chicken into bite size pieces. Leave the shrimp whole but peeled and deveined. 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.