Gather your ingredients.
Add the coconut oil to a large saucepan or casserole dish on medium heat. Add the pumpkin, broccoli stems, red onion, ginger, spices, half the peanuts and a big pinch of salt and pepper and sauté for 10 minutes until softened and fragrant.
Add the tomato paste, peanut butter, chilli paste, coconut cream, vegetable stock cube, water and simmer for 20 minutes, or until the squash is tender.add a splash more water if needed
The sauce will become dark, rich and creamy.
For the last 10 minutes of cooking, add the lime juice, and broccoli florets.
Stir in the spinach for the last 5 minutes of cooking to wilt. Serve in bowls with the remaining peanuts.