Method

1. In a wok or large saucepan heat the vegetable oil and add in the cassia bark and fry for 10- 15 seconds, then add in the mustard, cumin and fenugreek seeds and allow to sizzle in the hot oil.
2. Once the seeds have started to sizzle and crackle in the hot oil, throw in the fresh curry leaves, onions and salt. Toss the onions well in the seasoned oil and reduce the heat to a low flame. Allow the onions to gently fry for 10 minutes.
3. When the onions have started to brown, add in the garlic, ginger and green chilli puree and fry with the onions for 2 minutes. Next, add in the coarse black pepper, chilli, coriander, cumin, coriander and turmeric powders. Stir well and fry for a further minute.
4. Add in the peeled pumpkin or butternut squash and the chopped tomatoes, stir well to coat with the spiced onions. Fry on low heat for 2-3 minutes, stirring occasionally.
5. Pour in the 500ml of boiling water and stir well to lift any debris stuck on the bottom of the pan. Leave the pumpkin or squash to simmer for 15 minutes on low heat or until softened.
6. Once the pumpkin or squash has softened, add in the drained chickpeas, stir well and pour in the coconut milk. Give the pan a good stir to bring the curry together. Stir in the channa masala powder and leave the curry to simmer for a final 5 minutes.
7. Finish the curry by garnishing with a sprinkle of chopped coriander. Serve the curry with roti bread or Basmati rice.