Pumpkin curry
Recipe ID
                 96
CurryType        Vegetable
Strength
Recipe Description
Difficulty
Source           rthibode@rideau.ccs.carleton.ca (Rachelle
                 Thibodeau)
Vegetarian
                 Yes
Vegan            Yes
Time to Prepare
                 Unspecified
TimeToCook       Unspecified
Number of Servings
Ingredients      1 1/2 cups baked pumpkin or winter squash
                 1/2 cup red lentils, rinsed
                 5 or 6 dried curry leaves
                 1 T curry powder
                 1/2 chopped onion
                 hunk of fresh ginger (I just tossed in it
                 whole to steep,
                 too lazy to mince)
                 2 whole dried red chilis
                 1/2 cup coconut milk
                 sea salt
                
Instructions     Toss all in pot, cook until lentils are
                 mushy (about 1/2
                 hour). Serve over some cooked grains (I
                 had leftover
                 whole wheat couscous, but anything would
                 do) with
                 some chutney. Might have been better if
                 I'd fried the
                 onion a bit first, but I didn't bother and
                 it was still
                 delicious.
Notes
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    Death
    by     http://www.geocities.com/NapaValley/6654/bhuna@geocities.com
    Curry