Add oil to a deep frying pan or big saucepan over medium heat.
Once the pan is hot, add the minced garlic, shallots, and ginger. Stir-fry until they are fragrant. Add some water to deglaze the pan and to prevent they stick to the pan as needed.
Add the pumpkin chunks, bell pepper slices, salt, and black pepper. Cook and stir for about 5 minutes until the pumpkins start to get softened. Add more water if needed.
Add the curry powder and turmeric. Stir fry for about 10 seconds. Then add in the coconut milk and water. Stir to combine and cook until the pumpkins are fork-tender.
Stir in the coconut sugar. Taste and add more salt or black pepper if you feel like it.
Add the beans and broccoli florets. Cook until the broccoli florets are soft.
Add in the lime juice, stir to combine, and enjoy with rice or bread.