Put the pumpkin or butternut squash in a saucepan with the turmeric, smoked parpika and the measured water.
Bring to the boil and simmer gently for 6-8 minutes or until tender.
Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds.
Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from the heat.
In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves and red chilies.
Stir and cook over a high heat for 1-2 minutes, then tip this mixture over the pumpkin curry.
Season and serve.