Pumpkin Curry

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 
2 whole dried red chilis
fistful of coconut
1/2 cup soymilk
sea salt

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.