Pumpkin Curry

2 C mashed potatoes
1 package ground beef substitue
3/4 C golden raisins
1 t cinnamon
(measurements very approximate)

1 C mushrooms, chopped
Earth Balance coconut spread

1/2 C pumpkin puree
1 can coconut milk, chilled (for a few hours, this helps the water and cream to separate) and most of the cream scooped off for another use – so use mostly just the coconut water, with a little bit of the cream included
dash cayenne pepper
sea salt to taste (~1 t)

1. Heat large saute pan over medium heat.  Add coconut spread and melt, quickly add mushrooms.  Lower the heat a small amount and saute mushrooms til browned.

2. Meanwhile, mix potatoes, ground beef, raisins, and cinnamon in a separate bowl.

3. When mushrooms are ready, lower heat to medium low and add pumpkin puree, coconut water, cayenne, and salt.  Mix together.

4. Add potato mixture.  Simmer for 10 minutes or so to allow flavors to meld.

5. Serve over brown rice.