This pumpkin vegetable stew is perfect for winter days – with warming spices and seasonal veggies, it’s the wholesome kind of comfort food.


Winter Pumpkin Stew

Vegan, Paleo, Gluten Free, Dairy Free


  • 2 tbsp coconut oil*

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 500g pumpkin, cubed
  • 1 sweet potato, chopped
  • 2 carrots chopped
  • 2/3 cup vegetable stock*
  • 1 tsp garam masala
  • 1/2 tsp turmeric*
  • 1/2 tsp cumin*
  • 1/2 tsp ginger*
  • 1/4 tsp cayenne pepper*
  • 1/4 tsp salt*
  • 100g cherry tomatoes
  • 1/4 cup parsley, chopped
  • 1 cup quinoa*

 *available at Naked Foods. 


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and cook for 1 minute or until fragrant. Add the garam masala, turmeric, cumin, ginger, cayenne pepper and salt and combine into a paste.

  2. Add the stock and scrape the bottom of the skillet to combine all the spices. Add the pumpkin, sweet potato and carrot. Bring to the boil, reduce to medium-low heat and cover. Cook for 20 minutes, stirring occasionally, or until the vegetables are tender.
  3. Meanwhile, cook 1 cup of quinoa in 2 cups of boiling water for 10-15 minutes or until fluffy. Rinse and set aside.
  4. Once the vegetables in the stew are tender, add the cherry tomatoes and parsley and stir to combine.
  5. Serve the stew with quinoa and fresh herbs and enjoy.

Author: Georgie Gleeson

Georgie is a copywriter and blogger from Sydney, Australia. With a focus on food, health and sustainability, her work spans from commercial blogs to independent publications. You can follow Georgie at @_yayleo.