Preheat the oven to 400°F and line two baking pans with foil.

Toss the pumpkin crescents in a large bowl with canola oil, garam masala, salt, and black pepper until evenly coated.

Arrange the pumpkin in a single layer on the prepared pans and roast until the flesh is soft and the edges are starting to caramelize.

Heat the coconut oil in a large lidded frying pan over medium heat and add the mustard seeds, waiting until they begin to pop and dance in the pan.

Add the green chiles and onion and cook until the onion is completely soft and has turned a pale golden brown.

Stir in the garlic and cook for a few minutes until fragrant, then add the drained black-eyed peas.

Add the tomatoes and cook until they break down and become jammy around the edges.

Stir in the turmeric, black pepper, salt, and coconut milk, then gently fold in the roasted pumpkin crescents.

Cover with the lid and simmer over low heat to allow the flavors to meld and the curry to heat through.

Heat canola oil in a small frying pan over medium-high heat and fry the curry leaves until they crackle and turn translucent, then pour the hot oil and leaves directly over the curry.

Transfer to a bowl and serve hot with rice or naan.