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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 lovely and soft and golden. Don’t try to rush this part — it creates a deep flavour base for the curry.
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 so that they don’t stick and burn. Add a little more oil if it seems too dry.
Add the drained chickpeas, 1 cup of the stock, coconut cream and stock powder (if using), stir, and simmer uncovered for another 15 or so minutes until reduced slightly. If you think the curry needs thinning down at any point, stir through some more stock.
Add the roasted pumpkin, spinach, lemon juice, salt and pepper and cook for another 5 minutes until the spinach is wilted. Season to taste with more salt, pepper and lemon juice if you think it needs it.
Serve the curry on rice and garnish with the coriander and fried cashews.