• 1 Medium pumpkin
  • 400 milliliters Coconut Milk
  • 200 grams Prawns
  • Fresh Coriander
  • 1 Red Pepper
  • 1 tablespoon Desiccated Coconut
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 small red chilli
  • 400 grams chopped tomato
  • 1 tablespoon honey
  • 1 fish stock cube
  • 2 shallots or 1 onion
  • 2 cloves garlic
  • 1 tablespoon coconut oil


  1. Preheat oven to 150C and carve a hole out at the top of the pumpkin and scrape out seeds (easier than it sounds.) Sprinkle a bit of salt the inside of the pumpkin then pop pumpkin in oven.
  2. Dice the shallots and finely chop the garlic and add to a large pot or wok with coconut oil on a low heat until the shallots are see through.
  3. Slice the red pepper into long strips and add to the pan along with the prawns and paprika. Give a good stir, and cook until the red pepper goes soft and prawns are about 1/2 way cooked. (If you got cooked prawns then add them into the next step instead.)
  4. Turn up heat to medium and add the coconut milk, tomatoes, fish stock cube, desiccated coconut, chilli, bay leaf and honey. Then simmer on low heat for around 25-30 minutes.
  5. Remove pumpkin from oven, turn up oven to 200C add the stew to the pumpkin and then replace pumpkin in oven for further 10 minutes.
  6. Garnish with coriander.