Heat the coconut oil in a large pot over medium heat.

Add curry leaves, mustard seeds, and sundried red chili pepper to sizzle.

Add the diced onion and cook until softened, about 4 to 5 minutes.

Stir in the garlic and ginger and cook for another minute until fragrant.

Add the curry powder, turmeric, cumin, and chili powder if using.

Stir everything together for about 30 seconds so the spices become fragrant and coat the onions.

Add the pumpkin cubes and give everything a good stir so the pieces are coated with the spices.

Pour in the water or vegetable broth and bring the mixture to a gentle simmer.

Cover the pot and let it cook for 15 to 20 minutes, stirring occasionally.

Recipe note: The pumpkin should become soft enough to pierce easily with a fork. Don't worry if some of the smaller pieces start breaking apart. That's exactly what helps create the thick gravy.

Once the pumpkin is tender, reduce the heat to low and stir in the coconut milk.

Let the curry warm through for another 2 to 3 minutes.

I try not to let it boil after adding the coconut milk. A gentle heat is all it needs.

Finish with salt, black pepper, and remove from heat to serve.