Hearty Vegan Pumpkin Stew

written by Yummy Team 15th July 2019

There’s nothing better than comfort food. Stew is one of those things that can either be served as a meal or as an accompaniment. This recipe contains all the spices you keep in your cabinet and that pumpkin your grandmother brought you but you’re yet to cook. Add in some tofu if you’re feeling adventurous!

Serves: 6 Prep Time: Cooking Time:


3 tablespoons vegetable oil
1 red onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt (optional)
1/2 teaspoon black pepper
2 tomatoes, chopped
2/3 cup water
1 pound pumpkin, peeled and chopped
1 carrot, sliced
1 potato, chopped
1 Irish potato, chopped
1 whole Scotch bonnet pepper (green recommended)
2 tsp sweet paprika
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped


  1. Heat the oil in a large pan over medium-high heat.
  2. Add the onion and cook. After 2 minutes, add the garlic and cook for 1 minute more.
  3. Add the curry powder, cinnamon, ginger, salt, and black pepper and cook for 2 minutes.
  4. Add the tomatoes and stir until it is a thick sauce.
  5. Add the water and mix all the contents well.
  6. Add the pumpkin, carrot, potato (or green banana) and Scotch bonnet pepper.
  7. Bring to a boil while gently blending the ingredients together.
  8. Cover, reduce the heat to medium-low, and simmer, stirring a couple of times, until the vegetables are tender, about 20 minutes.
  9. Remove the Scotch bonnet pepper before serving.

*optional: add chickpeas or crispy tofu for an extra crunch

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