This White Pumpkin Coconut Milk Stew is a comforting, flavorful, and wholesome vegan dish that brings together tender pumpkin, creamy coconut milk, and aromatic spices.
Naturally rich in fiber, plant-based protein, and healthy fats, it’s light on saturated fat yet deeply satisfying.
Quick to prepare, it’s a perfect everyday recipe for nourishing meals or effortless meal prep.
White Pumpkin Coconut Milk Stew
Equipment
- 1 Instant Pot or Pressure Cooker
- 1 mixing bowl
- 1 knife and cutting board
- Measuring Spoons and Cups
- 1 stirring spoon
Ingredients
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chilies slit lengthwise
- 10 curry leaves
- ½ cup water
- 3 cups white pumpkin ash gourd, chopped into cubes
- 1 tsp salt adjust to taste
- ½ cup coconut milk
- 1 tsp rice flour or cornstarch as substitute
Instructions
- Preparing the Cooking Base: Set your Instant Pot to the Sauté function and allow it to heat until the display reads “HOT.” Pour in 1 tablespoon of coconut oil. Let the oil warm for about 30 seconds so it becomes fragrant. This step ensures the spices later will release their full aroma and flavor into the stew.
- Tempering Spices: Carefully add ½ teaspoon mustard seeds and 1 teaspoon cumin seeds to the hot oil. You should hear a gentle popping sound — that’s the mustard seeds releasing their flavor. Quickly add 2 slit green chilies and 10 fresh curry leaves. Stir gently to combine, allowing the spices to toast for about 30–45 seconds. This creates a fragrant base for the stew.
- Adding Water and Vegetables: Pour in ½ cup of water into the pot to deglaze it, scraping up any spices stuck to the bottom. Add 3 cups of chopped white pumpkin (ash gourd) and 1 teaspoon salt. Mix thoroughly to coat the pumpkin evenly with the spice base and salt. This helps the flavors infuse into the vegetable.
- Cooking Under Pressure: Press the Cancel button to stop sauté mode. Secure the Instant Pot lid and ensure the vent is set to the Sealing position. Select Pressure Cook (High) and set the timer for 2 minutes. Once the cooking cycle is complete, let the pressure rest for about 5 minutes before releasing the remaining pressure manually using the Quick Release function. This method ensures the pumpkin cooks perfectly — soft but still retaining shape.
- Opening the Pot and Stirring: Carefully open the lid once all pressure has been released. Set the Instant Pot back to Sauté mode. Stir the pumpkin gently to break up any lumps and allow even heat distribution. This prepares the stew base for thickening with coconut milk.
- Preparing the Coconut Milk Mixture: In a small mixing bowl, combine ½ cup coconut milk and 1 teaspoon rice flour. Stir well until smooth, ensuring there are no lumps. This step is important for creating a silky, creamy texture for the stew without clumps.
- Adding the Coconut Mixture: Pour the coconut milk and rice flour blend into the cooked pumpkin in the Instant Pot. Stir gently to combine, ensuring the mixture integrates fully into the pumpkin. The rice flour will gradually thicken the stew, while the coconut milk adds richness and creaminess.
- Simmering to Perfection: Allow the stew to simmer gently on Sauté mode for about 5 to 7 minutes, stirring occasionally to prevent sticking. This simmering step helps the flavors meld beautifully and allows the stew to thicken naturally. Adjust the simmer time depending on your preferred consistency — shorter for a slightly runny texture, longer for a thicker stew.
- Final Seasoning and Serving: Taste the stew and adjust seasoning if needed. Turn off the Instant Pot and transfer the stew to a serving bowl. This creamy white pumpkin coconut milk stew is perfect when served hot with steamed rice or as a nourishing side dish. Garnish with fresh curry leaves or cilantro if desired, for an added burst of aroma.
Notes
- White pumpkin (ash gourd) works best for this stew due to its mild flavor and smooth texture when cooked. Alternatives like bottle gourd, yellow cucumber, butternut squash, or red pumpkin can be used if preferred.
- Adjust cooking time according to vegetable texture — shorter for firmer chunks, longer for softer, melt-in-the-mouth results.
- Rice flour is traditional for thickening, but cornstarch works equally well for a gluten-free option.
- Choose between lite or full-fat coconut milk depending on your desired creaminess and richness. Full-fat offers a luxurious texture while lite coconut milk keeps the dish lighter.
- Fresh curry leaves add a distinct aroma; if unavailable, substitute with cilantro for a different but pleasant flavor.
Chef’s Secrets For Perfect Stew
The magic of this White Pumpkin Coconut Milk Stew lies in the balance of flavors and textures.
For the best results, use fresh curry leaves and slit green chilies for gentle heat without overpowering the coconut richness.
Toasting spices in hot coconut oil before adding vegetables unlocks deeper aroma and taste.
When mixing the coconut milk with rice flour, whisk thoroughly to avoid lumps.
Slow simmering after adding coconut milk ensures a smooth, creamy stew that’s deeply flavorful.
For extra richness, add a pinch of freshly grated coconut or a dash of turmeric for added depth.
Serving Suggestions For Best Pairing
This creamy stew pairs beautifully with steamed rice for a wholesome main course.
It’s equally delightful alongside roti or chapati for a comforting meal.
You can also serve it as a side dish in a traditional South Indian feast, balancing spicy curries and tangy pickles.
Garnish with fresh cilantro or curry leaves for an aromatic finish.
For a complete meal, add a simple dal or lentil curry alongside, with papad or vegetable stir-fry for texture variety.
Storage Tips For Freshness
Store cooled stew in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain texture.
If the stew thickens after refrigeration, add a splash of water or coconut milk when reheating.
This dish can also be frozen for up to 2 months — store in freezer-safe containers, defrost overnight in the fridge, then reheat slowly.
Avoid high heat during reheating to preserve the delicate flavors and creamy texture.
Frequently Asked Questions
1. Can I use other vegetables instead of white pumpkin?
Yes, you can substitute white pumpkin with bottle gourd, yellow cucumber, butternut squash, or red pumpkin. Cooking times may vary slightly depending on the vegetable’s firmness.
For softer vegetables, add an extra minute or two of pressure cooking and adjust seasoning accordingly.
2. Is rice flour the only thickening option?
No. Rice flour is traditional and gives a smooth consistency, but cornstarch works equally well and is gluten-free. You can also use arrowroot powder or mashed potatoes for a slightly different texture.
3. Can I make this stew without coconut milk?
Coconut milk gives this stew its signature creaminess and flavor. You could replace it with cashew cream or soy milk for a different taste and texture, but the final flavor profile will change.
4. How do I adjust the spice level in this stew?
The spice level can be controlled by adjusting the number of green chilies. Removing the seeds will reduce heat. Curry leaves add fragrance but not heat, so they won’t affect spiciness.
5. Can I prepare this stew ahead of time?
Absolutely. This stew actually tastes richer the next day as flavors deepen. Store it refrigerated in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently before serving.
