Heat a large cooking pot /pan with a wide base. Add the oil and then lower the heat to low and add the bay leaf and the cinnamon stick. Wait for 30 secs.
Then add the chopped onions, salt, turmeric, and cinnamon. Stir to mix and then let it cook for about 1 min.
Then stir again and cover and cook for about 5 mins on low heat until the onions are softened.
Open the lid and add the pumpkin puree, coconut milk, and the water. Stir to mix. (Sauce will be a bit watery and that’s ok).
Let the sauce come to a slow boil (it will take 3-4 mins).
Add the coconut sugar (if adding) and stir to mix.
Then drop the meatballs one by one carefully into the curry. Continue to cook over low heat for 5 mins uncovered. (The meatballs should be half-covered in gravy)
Then using a big wooden spoon or a wooden spatula, slowly flip the meatballs to let them cook on the other side.
Continue to cook uncovered for another 3-4 mins until the meatballs are all cooked all the way through. Turn heat off.
Serve Chicken Kofta curry with cooked cauliflower rice or cassava rotis/tortillas.