Step 1: Prepare the Pumpkin Steaks

1. Preheat your oven to 180°C (350°F).
2. Cut the pumpkin into 4 thick steaks. Brush each side with olive oil and season with salt and pepper.
3. Heat a cast-iron grill over medium-high heat. Chargrill the pumpkin steaks for about 2-3 minutes on each side, or until grill marks appear.
4. Transfer the chargrilled pumpkin steaks to an ovenproof tray. Roast in the preheated oven for about 25 minutes, or until soft and golden.

Step 2: Make the Butterbean Curry

1. In a large pan, heat 2 tbsp of vegetable oil over medium heat. Add the mustard seeds and cook until they start to pop.
2. Add the fresh curry leaves and chopped white onion. Sauté for 4-5 minutes until the onions are soft and golden.
3. Stir in the chopped tomatoes and cook for another 3-4 minutes until they start to break down.
4. Add the coriander seeds, Kashmiri chili powder, coriander powder, turmeric, and salt. Mix well and cook for 2 minutes to toast the spices.
5. Add the cashew nuts and pour in the vegetable stock. Let it simmer for 10 minutes.
6. Carefully transfer the mixture to a blender and blend until smooth.
7. Return the sauce to the pan, add the butter beans, and simmer for 5 minutes until the beans are heated through.

Step 3: Prepare the Salad

1. In a mixing bowl, combine the diced beetroot, cooked bulgur wheat, chopped tomatoes, and fresh coriander.
2. Drizzle with lime juice and season with salt and pepper. Mix well and set aside.

Step 4: Serve

1. To plate, spoon the butterbean curry onto the bottom of each plate.
2. Place a roasted pumpkin steak on top of the curry.
3. Serve alongside the beetroot, bulgur wheat, and tomato salad for a fresh and vibrant contrast.