Brazilian Vegetable Stew with Coconut Milk and Lime

Brazilian vegetable stew is a colorful, coconut-rich pot of vegetables simmered with tomatoes, peppers, and warming spices; this version adds sweet potato and black-eyed peas to make it a satisfying main dish. It takes inspiration from moqueca, a Brazilian fish stew with regional and family variations, and is especially good spooned over rice with fresh lime and cilantro.

Ingredients

2 tablespoons (30 ml) dendê oil, or olive oil as a substitute
1 medium yellow onion, diced, about 1 1/2 cups (225 g)
1 red bell pepper, diced, about 1 1/2 cups (180 g)
1 green bell pepper, diced, about 1 1/2 cups (180 g)
4 garlic cloves, minced, about 1 tablespoon (12 g)
1 teaspoon (2 g) ground cumin
1 teaspoon (2 g) sweet paprika
1/4 teaspoon (0.5 g) cayenne pepper, or less to taste
1 pound (450 g) sweet potatoes, peeled if desired and cut into 1/2-inch (1.25 cm) cubes
1 can diced tomatoes, 14.5 ounces (411 g), including the juices
1 can full-fat coconut milk, 13.5 ounces (400 ml), well shaken
1 1/2 cups (360 ml) low-sodium vegetable broth
1 teaspoon (6 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
1 medium zucchini, cut into 1/2-inch (1.25 cm) pieces, about 8 ounces (225 g)
1 can black-eyed peas, 15 ounces (425 g), drained and rinsed, about 1 1/2 cups (255 g) drained
1 cup (150 g) corn kernels, fresh or frozen
2 tablespoons (30 ml) fresh lime juice, plus 1 lime cut into wedges for serving
1/2 cup loosely packed (15 g) chopped fresh cilantro

Instructions

Prepare the vegetables. Dice the onion and bell peppers, mince the garlic, and cut the sweet potato and zucchini into similar-sized pieces. Drain and rinse the black-eyed peas. Keeping the sweet potato cubes close to 1/2 inch helps them become tender in the time given without turning mushy while the rest of the stew cooks.
Start the aromatic base. Set a heavy 5- to 6-quart pot or Dutch oven over medium heat and add the dendê oil. When it is warm, add the onion and both bell peppers. Cook for about 8 minutes, stirring every minute or two, until the onion is soft and the peppers have begun to soften. If the vegetables start to catch, lower the heat rather than adding a large splash of liquid.
Add garlic and spices. Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute, stirring continuously, until fragrant. Avoid letting the garlic brown; browned garlic can taste bitter and will make the stew’s flavor less rounded.
Build the broth. Add the diced tomatoes and their juices. Stir and cook for 3 minutes, scraping the bottom of the pot to loosen any flavorful browned bits. Add the sweet potato, coconut milk, vegetable broth, salt, and black pepper. Stir well, then bring the liquid to a gentle simmer, which should take about 4 minutes. Do not let it boil vigorously, as a hard boil can make coconut milk look separated.
Simmer the sweet potato. Cover the pot, reduce the heat to maintain a gentle simmer, and cook for 12 minutes. Stir once about halfway through so the pieces cook evenly and do not stick. Check a cube with a fork: it should be starting to soften but still hold its shape. If it is still very firm, give it a couple more minutes before adding the quicker-cooking vegetables.
Finish the stew. Stir in the zucchini, black-eyed peas, and corn. Cover and simmer gently for 12 minutes, stirring once or twice, until the sweet potato is tender and the zucchini is cooked but not collapsing. If the stew is thicker than you like, stir in a little extra broth or water; if it seems thin, simmer uncovered for a few minutes. Turn off the heat, stir in the lime juice and cilantro, and taste. Add more salt, pepper, or lime as needed, then serve hot with lime wedges.

Tips

Use the right oil for the flavor you want. Dendê, or red palm oil, is used in some Brazilian coastal cooking and gives the stew a distinctive earthy aroma and orange color. It can be hard to find; olive oil works well and makes a milder-tasting stew, though it will not reproduce dendê’s particular flavor.
Keep the coconut milk gentle. A steady, low simmer is enough to cook the vegetables. Vigorous boiling is unnecessary and may make the coconut milk appear grainy or separated. A gentle stir helps bring it back together if that happens.
Cut vegetables evenly. Small, consistent sweet potato cubes cook at a predictable pace. Much larger pieces may remain firm when the zucchini is ready, while very small cubes can break down and thicken the stew more than intended.
Adjust the finish, not just the salt. Lime brightens the rich coconut broth, so taste after adding it. If the stew tastes flat, try a little more lime and salt before increasing the cayenne; add heat gradually because the spice becomes more noticeable as the pot sits.

Serving Suggestions

Serve the stew in shallow bowls over steamed white rice, which catches the coconut-tomato broth. For six servings, make about 2 cups (370 g) uncooked long-grain rice according to its package directions. Brown rice is also a good option, though it takes longer to cook; prepare it separately so its cooking time does not affect the vegetables in the stew.

Set lime wedges on the table and add cilantro just before eating for a fresh contrast to the creamy broth. A simple green salad, sliced avocado, or warm crusty bread makes a useful side. If serving a group, keep the rice and stew separate until plating so diners can choose their preferred balance of broth and rice.

Variations

For a different bean, replace the black-eyed peas with one drained and rinsed 15-ounce (425 g) can of black beans or kidney beans. Black-eyed peas give the dish a familiar Brazilian pantry ingredient and a mild, slightly earthy flavor; the alternatives work well but change the texture and character. Chickpeas are another sturdy substitute.

You can swap the zucchini for an equal amount of chopped yellow squash, green beans, or diced eggplant. Green beans may need the full 12 minutes to become tender; add delicate greens such as spinach in the final 2 minutes instead. For a hotter stew, add more cayenne a pinch at a time or serve sliced fresh chile at the table. For a less rich broth, use light coconut milk, knowing the result will be thinner and less creamy; avoid replacing all the coconut milk with broth if you want to retain its defining flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The stew keeps for 3 to 4 days in the refrigerator. The coconut broth may thicken as it chills, and the vegetables will soften slightly, but a gentle stir while reheating usually brings the texture back together. Store rice separately so it does not absorb all the broth.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat leftovers to 165°F (74°C), then serve; avoid a long, vigorous boil. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking that it is steaming hot throughout. For longer storage, freeze the cooled stew in airtight containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating; zucchini may be softer after freezing.

Frequently Asked Questions

Is this an authentic Brazilian vegetable stew?

Brazilian cooking includes many regional dishes and household versions, so there is no single recipe that represents every vegetable stew. This recipe is explicitly inspired by moqueca, a coconut- and tomato-based Brazilian stew commonly made with fish in some versions. Dendê oil is a traditional ingredient in certain regional preparations; the vegetable and bean combination here is a practical meat-free interpretation rather than a claim to be the only traditional version.

Can I make the stew ahead?

Yes. You can cook it a day ahead, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors meld as it rests, while the sweet potato and zucchini become a little softer. Reheat gently and add a fresh squeeze of lime or a little cilantro just before serving to refresh the flavor.

Can I make it without coconut milk?

You can, but the result will no longer have the creamy, coconut-forward character associated with this style of stew. For a lighter version, use light coconut milk. If coconut is unsuitable, replace it with vegetable broth and add a tablespoon of olive oil for some richness; expect a thinner, more tomato-led stew rather than a close flavor match.

How can I make the stew less spicy?

Leave out the cayenne, then taste the finished pot before adding any. The paprika in this recipe is sweet, not hot, so it can stay in for color and gentle warmth. If you want to offer heat without making the whole batch spicy, put hot sauce or sliced chile on the table.

What can I use instead of black-eyed peas?

Use drained canned black beans, kidney beans, or chickpeas in the same approximate quantity. Rinse canned beans to remove excess canning liquid and salt, then add them with the zucchini and corn. All are already cooked, so they need only to heat through during the final simmer.

Why is my stew too thick or too thin?

Vegetable size, the thickness of a particular brand of coconut milk, and how steadily the pot simmers can all change the final consistency. For a thinner stew, stir in broth or water a few tablespoons at a time. For a thicker one, uncover the pot and simmer gently for several minutes, stirring so the bottom does not scorch.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).