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Vegan Pumpkin Curry

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1 1/2 cups baked pumpkin or winter squash

1/2 cup red lentils, rinsed

5 or 6 dried curry leaves

1 tbsp curry powder

1/2 chopped onion

hunk of fresh ginger

2 whole dried red chilis

fistful of coconut

1/2 cup soymilk

sea salt

Method

Toss all in pot, cook until lentils are mushy (about 1/2 hour). Serve over some cooked grains and some chutney.

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