Toss the pumpkin crescents with oil, garam masala, salt, and pepper until well coated, then roast in a hot oven until soft and tender to the touch.

Heat oil in a lidded pan and fry mustard seeds until they pop, then add the chiles and onion, cooking until the onion becomes soft and golden.

Stir in the garlic, followed by the drained beans and tomatoes, cooking until the tomatoes soften and start to look jammy at the edges.

Stir in the turmeric, extra pepper, salt, and coconut milk, then gently add the roasted pumpkin and simmer under a lid until everything is heated through.

For a fragrant finish, crackle curry leaves in hot oil in a separate pan until they are translucent and pour the sizzling oil directly over the curry.