Since I've moved away from my mum, I've been trying to make a more concerted effort to cook the things she used to cook for me, that I never bothered learning to cook. This pumpkin curry only entered her repertoire after we went vegan, but it quickly became a favourite so I was inspired to try cooking it recently.
steph's mum's pumpkin curry
500g/halfish a small butternut pumpkin (cubed, skin off)
1 piece ginger
1 short length lemongrass
2 red chillies
2 garlic cloves
half tsp garam masala
half teaspoon mustard seeds
5 cardamom pods
4 or 5 vietnamese mint leaves (daun kesom) or curry leaves
cup of veggie stock
Pound the red shallots, ginger, lemongrass, red chillies and garlic
together. Then add garam marsala, mustard seeds, cardamom pods and
Vietnamese mint or curry leaves. In a small amount of peanut oil, fry this paste until fragrant. Add in the pumpkin, mix through, then add the veggie stock. Bring to a boil, then reduce heat and simmer on medium for about half an hour, until the pumpkin is soft, almost starting to go to mush. Check the curry occasionally, you may need to add a little bit (only a little!) more liquid.
This makes a good dish with something else. Serve warm.