In a small saucepan, dry fry the desiccated coconut until browned, around 2-3 minutes. Remove from the heat and allow to cool. Optional: Grind into a powder with a mortar and pestle or spice grinder.
⅓ cup desiccated coconut
Heat the vegetable oil in a large saucepan and fry the shallot, garlic, ginger, chilli, pandan and curry leaves until fragrant, around 1 - 2 minutes on high heat.
2 pandan leaves, 1 shallot, 3 tsp garlic, 1 tsp ginger, 1 red chilli, 2 tbsp vegetable oil, 6-8 curry leaves
Add in the pumpkin pieces and sprinkle over the curry powder, turmeric powder, fenugreek seeds and mustard seeds. Toss with a spoon to coat.. Mix through and fry for another 1-2 minutes.
850 g pumpkin, 1 1/2 tbsp curry powder, 2 tsp fenugreek seeds, 1 tsp turmeric powder, 1 tsp mustard seeds
Pour in the coconut milk, toasted desiccated coconut and toasted rice powder, and bring to a boil, before turning the heat to medium and letting it simmer until the pumpkin is soft (around 15 - 20 minutes).
3 cups coconut milk, 1 tbsp toasted rice powder
Optional: Remove pandan leaves and curry leaves before serving.