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bowl of curried pumpkin coconut stew

Curried Pumpkin Coconut Stew

This curried pumpkin coconut stew is creamy, warm, and full of bold curry flavor. Made with fresh pumpkin, coconut milk, chickpeas, and red curry paste, it’s a simple one-pot dinner that feels cozy and filling without being heavy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 4 cups fresh pumpkin peeled and cut into medium cubes
  • 1 can 13.5 oz / 400 ml full-fat coconut milk
  • 2 cups vegetable broth
  • 1 red bell pepper sliced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tablespoon soy sauce or tamari
  • Juice of 1/2 lime
  • Salt to taste
  • Fresh cilantro chopped (for garnish)
  • 2 tablespoons toasted pumpkin seeds for garnish

Method
 

Step 1
  1. Heat coconut oil in a large pot over medium heat.
Step 2
  1. Add diced onion. Cook for about 5 minutes until soft and lightly golden.
Step 3
  1. Add garlic and ginger. Cook for 30 seconds until fragrant.
Step 4
  1. Stir in the red curry paste. Cook it for 1 minute to bring out the flavor.
Step 5
  1. Add the pumpkin cubes. Stir well so they are coated in the curry mixture. Cook for 2–3 minutes.
Step 6
  1. Pour in the coconut milk and vegetable broth. Stir to combine.
Step 7
  1. Bring to a gentle boil, then lower the heat. Let it simmer for 20–25 minutes, until the pumpkin is tender and soft.
Step 8
  1. Add sliced red bell pepper and chickpeas. Simmer for another 5–7 minutes.
Step 9
  1. Stir in soy sauce and lime juice. Taste and add salt if needed.
Step 10
  1. Serve hot. Top with fresh cilantro and toasted pumpkin seeds.

Notes

  • You can swap pumpkin with butternut squash if needed.
  • For a smoother texture, blend half of the stew and mix it back in.
  • If you like more heat, add extra curry paste or chili flakes.
  • This stew thickens as it cools. Add a splash of broth when reheating.
  • It tastes even better the next day after the flavors settle.