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Preheat the oven to 200°C regular bake. Spread the pumpkin pieces out on a roasting dish, drizzle with oil, season with salt and pepper and bake for 30 minutes.
Fry the cashews for the garnish in a little oil over a medium heat until golden. Set aside.
While the pumpkin is cooking, heat ¼ cup oil in a large saucepan or cast-iron pot over a medium heat. Add the onion and cook, stirring every now and then, for about 15 minutes until it has turned soft and golden.
Add the garlic and ginger and cook, stirring occasionally, for another couple of minutes. Add the dry spices and cook for another minute, stirring often.
Add the drained chickpeas, vegetable stock, coconut cream, and stock powder, stir, and simmer uncovered for another 15 minutes until reduced slightly.
Add the roasted pumpkin, spinach, lemon juice, salt, and pepper and cook for another 5 minutes until the spinach is wilted.
Serve the curry on rice and garnish with coriander and fried cashews.