Place the pumpkin cubes in a pot with the turmeric and cover with water (around 1 cup). Cover and bring to a boil, reduce to a simmer and let cook until the pumpkin is tender, around 5-7 minutes depending on the size of the pieces.

Meanwhile, put the coconut, chili and cumin in a small food processor and pulse them together to a rough paste. Alternatively, grate the coconut, finely chop the chili and grind them with the cumin with a pestle and mortar.

Once the pumpkin has cooked, drain it and mash. Add the coconut-chili paste and mix through. Leave over a low heat to cook slightly.

Meanwhile, dry toast the 2 tablespoon coconut in a skillet to be gently brown and set aside (this is to top at the end).

Add the oil to the skillet and add the mustard seeds and shallot slices/onion. Cook for a couple minutes to start softening then add the curry leaves and chili. Cook for a few more minutes - the onion should be at least very soft if not gently browned.

Add the onion and spices to the pumpkin, stir through and cook another minute or two then serve, topped with the toasted coconut (or stir it through).