In a baking tray, place Kabocha squash and sweet potato. Greece them with a drizzle of refined coconut oil, curry powder and salt.
Roast in the oven for 20 minutes until soft. Once ready, leave aside.
Stew in Pan
Heat coconut oil in a heavy-based pan over medium heat. Add cumin seeds, cardamon seeds and whole cinnamon stick, cook for 30 seconds until aromatic. Add red onion, garlic and green chili, cook for another 5 minutes until onion becomes transparent. Add coconut milk, simmer for 5 minutes.
Add roasted Kabocha squash and sweet potato, simmer for 5 more minutes stirring constantly. Add good amount of salt to taste.