Heat up oil on a pan, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait till they start popping.
Add onion, garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
Now add all the spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes.
Add tomatoes and 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender.
Taste and adjust spicing if needed add a bit more salt and a 2 teaspoons of maple syrup.
Serve with coriander leaves and with rice or a roti.
By Ria Samuel