1) Heat the oil in a sauce pan, over a medium heat and fry the onions for a couple of minutes. 2) Add curry paste, cardamom and mustard seeds and fry for a further 2 minutes. 3) Add the pumpkin and chickpeas, stir to coat. 4) Add the stock and coconut milk then bring to the boil before turning down to a simmer for 10 minutes or until the pumpkin is cooked. 5) Scatter the coriander on top and serve with the rice.