Step 1

For rice powder, dry-roast all the ingredients in a frying pan over medium heat, stirring, until rice and coconut darken. Remove from heat, cool, then grind to a powder using a mortar and pestle or spice grinder.

Step 2

Pulse all mustard paste ingredients and ½ cup water in a blender until smooth.

Step 3

With skin on, cut pumpkin into 2cm cubes, discarding seeds. Place in a large heavy-based saucepan. Add onion, curry leaves, chilli, spices, coconut milk and 2 tbs of coconut rice powder (store remaining in an airtight container in a cool dark place for next time), bring to the boil, cover and simmer for 15 minutes or until pumpkin is just tender. Stirring constantly, add mustard paste and bring to just below the boil.

Step 4

Remove from the heat, season and serve with coconut chutney.