Heat the oil in a large, oven-proof casserole dish. Fry the mustard seeds, curry powder and chillies for 1 minute.
Add the pumpkin and fry for 2 minutes. Then pour in the stock and bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until the pumpkin is tender
Stir through the coconut and cook for another 5 minutes.
Season to taste and serve garnished with chopped coriander.
Original recipe from Keto - 6 Ingredients or less