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Add coconut to a frying pan over medium heat. Cook, tossing for 5-10 minutes, until dark browned all over. Grind until fine and a little clumpy from the coconut releasing its oils. Set aside.
Meanwhile, place another small frying pan over medium heat with the rice. Cook, tossing, for 5-10 minutes, until dark brown. Grind until almost fine. Set aside.
Clean out the medium frying pan and place back over medium heat with the coconut oil. Add the curry leaves, garlic, pumpkin, salt, turmeric, pandan leaf, green chilli, ginger, black pepper, fenugreek, dark roasted curry powder and red pepper powder (if using). Toss everything until the pumpkin is well coated in the spices.
Cover the pumpkin with water and allow cook, about 15 minutes, covered, until almost cooked through.
Add the coconut cream, toasted rice and toasted coconut and stir through. Cover with the lid and cook for another 5 minutes, until pumpkin is tender.
Remove lid, stir through the coconut sugar, and serve. Garnish with a little extra coconut cream and some coriander leaves.