Get your rice cooking if you are going to serve this with rice.
Heat a small amount of oil in a large pan and gently sauté the onion and chilli until they have softened and the onion has started to caramelise. See additional notes*.
Put the curry powder in a small dry pan and carefully dry roast it over a low heat. Stir it as you go and only roast for a minute or 2 to bring the aromatics of the curry out.
Add the curry and the cinnamon to the onion and stir them over a low heat until they are well combined. Add the tomatoes, stock, black beans and pumpkin. Bring it to the boil, then reduce the heat to a low simmer. Cover the pan and continue cooking until the pumpkin is tender.
I serve this with steamed brown rice and garnish it with loads of fresh washed coriander just before serving.