White Pumpkin Coconut Milk Stew
A creamy, aromatic stew made with tender white pumpkin, coconut milk, and flavorful spices. This vegan recipe is fiber-rich, plant-based, and easy to prepare in under 30 minutes—perfect for weekday dinners or meal prep.
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.
