Healthy Crockpot Coconut Vegetable Stew

Name: Healthy Crockpot Coconut Vegetable Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 1 can (14 oz) coconut milk; 4 cups vegetable broth; 2 cups sweet potatoes, diced; 1 cup carrots, sliced; 1 cup bell peppers, chopped; 1 cup green beans, trimmed; 1 medium onion, diced; 3 cloves garlic, minced; 1 inch ginger, grated; 2 teaspoons curry powder; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Healthy & Light

I absolutely love making this Healthy Crockpot Coconut Vegetable Stew on busy days. It’s a delightful mix of fresh vegetables and creamy coconut milk that brings warmth and comfort. The best part is that while it simmers away, I have time to focus on other tasks without worrying about dinner. Each bowl is a nourishing hug, filled with vibrant flavors and textures that truly satisfy. This stew not only fuels my body but also brightens up the kitchen with its enticing aroma!

Created by

Talia Preston

Last updated on 2026-01-14T01:34:06.833Z

Making this stew has become a comforting ritual for me. The method of slow cooking allows the vegetables to meld beautifully, resulting in layers of flavor. I remember the first time I added a splash of lime juice just before serving; it elevated the dish, bringing a bright freshness that complemented the richness of the coconut milk.

One of my favorite tips is to prep the vegetables the night before. This way, I can simply toss everything into the crockpot in the morning and let it work its magic all day. It’s convenient, and my home fills with the delicious aroma of a healthy dinner waiting for me!

        Why You Will Love This Recipe
        Creamy coconut milk adds a rich flavor without being heavy.
Packed with colorful vegetables for a nutrient boost.
Perfect for meal prep, making busy nights easier.

      

Balancing Flavors and Textures

This Healthy Crockpot Coconut Vegetable Stew perfectly balances creamy and crunchy textures. The coconut milk provides a luscious base, while the diced sweet potatoes and green beans give that satisfying crunch. Using fresh vegetables not only enhances the flavor but also ensures a variety of textures in each bite. If you prefer more crunch, consider adding a handful of chopped nuts or seeds during the last 10 minutes of cooking for added nutrition and a delightful contrast.

Curry powder is the star of this dish, offering warmth and depth. I recommend using a blend without added preservatives or artificial flavors to fully enjoy the authentic taste. If you have any spices on hand, such as turmeric or coriander, feel free to throw in a pinch to customize the flavor to your liking. Each spice has its place and can elevate the overall profile of your stew.

Meal Prep and Storage Tips

This stew is an excellent option for meal prep, as it stores well in the refrigerator for up to five days. To store, simply transfer the cooled stew into airtight containers. When you're ready to enjoy, you can reheat it on the stovetop over low heat, stirring occasionally, for even heat distribution. Alternatively, you can microwave it in short bursts, ensuring to stir in between to avoid hot spots.

For longer storage, this stew can be frozen for up to three months. Make sure to leave about an inch of space at the top of the container, as the stew will expand when frozen. When thawing, it’s best to do so in the refrigerator overnight before reheating. I’ve found that the flavors meld beautifully after freezing, making the next day’s meal feel even more comforting.

Ingredients

Gather these fresh ingredients to create a heartwarming stew:

Ingredients

1 can (14 oz) coconut milk
4 cups vegetable broth
2 cups sweet potatoes, diced
1 cup carrots, sliced
1 cup bell peppers, chopped
1 cup green beans, trimmed
1 medium onion, diced
3 cloves garlic, minced
1 inch ginger, grated
2 teaspoons curry powder
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these steps for a delicious stew:

Prepare the Ingredients

Chop all vegetables as indicated and set aside. Mince the garlic and grate the ginger.

Combine the Ingredients in the Crockpot

In your crockpot, combine the coconut milk, vegetable broth, diced sweet potatoes, sliced carrots, chopped bell peppers, green beans, onion, garlic, ginger, and curry powder. Stir well to combine.

Cook the Stew

Cover the crockpot and cook on low for 6 hours or high for 3 hours, until the vegetables are tender.

Season and Serve

Once cooked, season with salt, pepper, and lime juice. Serve hot, garnished with fresh cilantro.

Enjoy your wholesome stew that’s sure to please!

Pro Tips

Feel free to add other vegetables like zucchini or spinach based on your preference. You can also adjust the curry powder to your taste for more or less heat.

Vegetable Variations

Feel free to customize the vegetable combination based on what you have available or prefer. Zucchini, butternut squash, or even eggplant can make for tasty additions. Just be mindful about adjusting the cooking time if you choose vegetables that cook faster. Adding spinach or kale in the last 10 minutes of cooking will boost the nutritional value and add a vibrant green color to your stew.

Using seasonal vegetables can also enhance the flavor and freshness of your coconut stew. During the winter months, root vegetables like parsnips or turnips can provide a nice earthiness, while springtime might call for peas or asparagus. Each iteration will bring a unique twist to this versatile recipe.

Serving Suggestions

I love serving this stew with a side of crusty bread or rice to soak up the creamy coconut broth. If you want a more complete meal, pairing it with quinoa or couscous adds a hearty grain dimension. I often set out a lime wedge and fresh cilantro for guests to add right before eating, which brightens up the flavors and adds a fresh finish.

For extra protein, consider adding chickpeas or lentils to the stew at the beginning or a dollop of yogurt when serving. This not only enhances the nutritional profile of the dish but also gives a creamy contrast that complements the flavors of the coconut and curry beautifully.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well in this recipe and can save on prep time.

→ How can I make it vegan?

This stew is already vegan! Just ensure the vegetable broth is plant-based.

→ Can I make this on the stove instead?

Absolutely! You can simmer everything in a pot over medium heat for about 30-40 minutes.

→ How long does the stew last in the fridge?

It should last for about 4-5 days in the fridge. Just reheat before serving!