Sri Lankan Veggie Currie

Yield:	4 Servings
Categories:	Vegetables

3	c	Pumpkin (or squash); cut into two-inch cubes; with the skin on and the seeds removed
4	tb	Oil
2	tb	Chili powder (I used dried hab powder instead)
1		1-inch cinnamon stick
2		Pods cardamon; crushed
2		Whole cloves
2	tb	Ground coriander
2	tb	Ground cumin
2	ts	Chopped garlic
2	ts	Gingerroot; grated
4		Green chiles (I used 8 yellow Bolivian Market Arivivis instead)
10		Curry leaves
		Salt; to taste (about 2 tsp)
2	c	Water
1	c	Coconut milk