Pumpkin Curry
  
1 kg pumpkin
1 onion chopped
2 green chilies sliced
3 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon salt
250 ml thin coconut milk (125 ml water + 125 ml coconut milk)
250 ml thick coconut milk
2 cloves garlic
1 slice ginger
1 teaspoon mustard seed
1 tbsp coconut
1/2 teaspoon black pepper
  
Wash and cut the pumpkin into bite-sized chunks, then peel or
partially shave off the skin.  Put into a pan wide enough to hold
the chunks in a single layer, skin side down together with the
onion, chilies, bay leaves, turmeric, salt, and thin coconut milk;
bring to the boil and simmer until the pumpkin is nearly done.
 
Grind together the other spices and mix with the thick milk. Add
to pumpkin and simmer for 5 mins. Gravy should be thick, but still
copious enough to require lots of rice or bread to sop it up with.