Preheat oven to 400 degrees F.

Cut the pumpkin in half and scoop out the seeds.

Lay on a baking sheet, cut side up. Drizzle with 1 teaspoon coconut oil and season with salt and pepper.

Bake for 35-40 minutes, until tender

While the pumpkin is roasting, heat the remaining coconut oil in a large skillet.

Add the garlic and ginger and cook for 1 minute.

Add the onion and cook until soft.

Add the chicken and cook until browned.

Stir in the curry powder, tomato puree, and half the coconut milk. Simmer over medium low heat until sauce is thickened and chicken is cooked through.

Add the lime juice.

When the pumpkin is done roasting, remove from oven and allow to cool slightly.

Carefully scoop the flesh from the skin and transfer to a bowl.

Add the remaining coconut milk and a pinch of salt and pepper and mash the pumpkin with either a fork or potato masher.

Serve with the chicken, and sprinkle with the cilantro.