So I aped this recipe from someone on the webs.

There picture is much better, but mine tasted pretty darn good. I did make a few modifications though.

1 tsp. olive oil

1 medium onion, diced

2 cloves gar­lic, minced

3 roasted tomatoes, diced

1 fresh pie pumpkin, roasted for 1 hour

1 cup coconut milk

½ cup milk

1 tsp. curry pow­der

½ tsp. hot Madras curry pow­der

¼ tsp. cumin

¼ tsp. car­damom

¼ tsp. nut­meg

¼ tsp. cayenne pow­der

¼ tsp. pow­dered gin­ger

raisins on top

1 package Naan

In a large stock pot (8 quarts or larger), heat oil over medium-high heat, being care­ful not to let it smoke. Add onion, and cook, stir­ring fre­quently for 2 min­utes. Add gar­lic and con­tinue to cook 2 more min­utes. Add toma­toes and cook for 6 more min­utes, con­tin­u­ing to stir. Add remaining ingredients except raisins, and simmer for 20 minutes while cooking the Naan under the broiler until hot. Top with raisins.

At first I found this dish pretty boring. It tasted fine but was all the exact same texture. However, once I let it cool overnight and ate it for leftovers, it was much better. The flavors were stronger and it overall was thicker and more enjoyable to eat. And the raisins are essential.