Heat the coconut oil in a small frying pan over medium heat and add the mustard seeds. When the seeds start to pop, add the shallots and curry leaves and cook for 3-5 minutes, or until the shallots are dark brown and starting to crisp.
Remove from the heat and strain through a sieve. Reserve the oil for drizzling, set crispy leaves and seeds aside to use as a garnish.
Place shallots, green chilli, curry leaves and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 5 min/Varoma/speed 1.
Add turmeric, fenugreek, curry powder and chilli flakes and cook 1 min/Varoma/speed 1.
Add salt, pandan, coconut milk, coconut cream and pumpkin and cook 18 min/100°C/Reverse/speed soft.
Garnish with the crispy leaves, a little drizzle of the flavoured oil and serve with steamed rice and Coconut Roti.