Heat neutral oil in a pot or deep skillet over medium-high heat.

Sauté chopped onion until browned (about 10 minutes).

Add ground turmeric, minced ginger, and minced chili; cook until aromatic (about 2 minutes).

Add pumpkin cubes and stock; season with salt and pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-30 minutes, or until pumpkin is tender.

If the liquid is too thin, remove the lid and increase the heat to medium-high to thicken the sauce.

Taste and adjust seasoning as needed.

Heat olive oil in a separate skillet over medium heat.

Add crushed garlic to the skillet.

If using ground beef, add it to the skillet and season with salt and pepper.

Cook ground beef until browned (about 5 minutes).

Add crushed tomatoes and coriander to the ground beef mixture and reduce heat to low.

Simmer until the mixture thickens (about 5-10 minutes).

In a bowl, combine yogurt, chopped mint, minced garlic, salt, and pepper to create the yogurt sauce.

Spoon the ground beef or tomato sauce over the cooked pumpkin.

Top with yogurt sauce and fresh mint before serving.