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Main course · Caribbean

Dominican Root Vegetable and Coconut Stew

45 min Serves 4 ~455 kcal/serving ~£5.00 (£1.25/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 300 g cassava
  • 250 g eddo
  • 250 g sweet potato, peeled and cubed
  • 400 ml coconut milk
  • 1 onion
  • 2 garlic cloves
  • 3 fresh thyme sprigs

Nutrition (per serving)

Calories
455 kcal
Protein
5.6 g
Carbohydrate
59 g
of which sugars
9.1 g
Fat
20.5 g
of which saturates
17.6 g
Fibre
7.2 g
Salt
0.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cube the cassava and eddo. Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.

  2. 2

    Add the cassava, eddo, sweet potato, coconut milk, thyme sprigs and 200ml water.

  3. 3

    Cover and simmer for 20-25 minutes until all the vegetables are tender.

  4. 4

    Lift out the thyme sprigs and mash a few pieces of vegetable into the sauce to thicken it slightly.

  5. 5

    Serve the stew hot.

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