Preheat oven 200° C. Dice and deseed the pumpkin and other roasting vegetables. Drizzle with oil (optional – omit if oil free), season, and place on a baking tray, and roast for about 30 mins until soft.
Whilst the vegetables are roasting, heat the coconut oil (optional – omit if oil free) on a medium heat in a heavy bottom pan. When the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
Add the chopped onion, stirring it from time to time. Cook until soft and translucent.
Add garlic, ginger, and fresh chilli. Cook for 2 minutes, stirring frequently to ensure the ginger does not stick to the pan.
Now add the ground spices and the salt. Reduce heat to low and stir to coat everything in the spices. Stir frequently, cooking for 1-2 minutes until the spices are fragrant.
Add the tinned or chopped tomatoes. Cook for 2 minutes until the tomatoes become have broken down.
Add the coconut milk and roasted pumpkin and vegetables. Let everything come to a gentle boil and then simmer for around 10 minutes.
Taste and adjust spicing as desired. Add natural sweetener like coconut sugar or homemade date syrup if desired.
Serve with chopped cherry tomatoes, lightly toasted cashews, and coriander on top. Serve with rice or homemade bread.
This dish can be made ahead to let the flavours intensify and gently warmed through before serving.