Heat a generous amount of groundnut oil in a saucepan. Add ginger, garlic, red chilli and shallots. Cook until golden, stirring occasionally, add mustard seeds, curry leaves and coriander stalks. Fry until the curry leaves go crispy. Add turmeric, tomatoes and coconut milk.
Bring to the boil, then add pumpkin/butternut squash and chickpeas. Reduce to low heat, cover and simmer for 45 minutes. Check occasionally and add water as necessary.
When the time is up, remove lid and simmer for a further 15 minutes or so until the sauce thickens. Top with coriander leaves and serve with Basmati rice.