When sitting at home in these windy, rainy autumn days you might be in need of some serious comfort food. With this easy recipe you can make a delicious vegan curry with the vegetable of the season: the pumpkin. Not only nice to carve out or put in your pumpkin spiced oatmeal latte, but also just for eating. I like to peel the skin off, but you can also leave it on for some more bite. Serve with naan, rice, (vegan) yoghurt, freshly chopped cilantro and lime slices!

Ingredients (4p):
Sunflower oil
2 tbsp. mustard seeds

2 tbsp. dried chili flakes

2 medium sized onions (chopped)

1 inch of fresh ginger (grated)

2 gloves of garlic (grated)

4 tbsp. curry powder

1 tbsp. cumin powder

2 tsp. Sereh (lemon grass powder)

1 tsp. dried mint

1 tsp. of salt

1 kg of pumpkin (peeled, in pieces)

1 lime (half for juice, the other for garnishing)

50 ml vegetable stock

400 ml coconut milk

Recipe:
Heat the oil and add the mustard seeds and chili flakes. Once the mustard seeds begin to pop, stir in the chopped onion. Fry the onion over medium heat for about 5 minutes. Add the ginger and garlic and fry briefly.

Stir the curry powder, sereh powder, and cumin into the onions and fry for 30 seconds. Then add the pumpkin.
Pour in the chopped tomatoes and coconut milk and stir well before adding the stock. Season with a teaspoon of salt and the dried mint. Bring to the boil and cook the pumpkin without a lid for about 25 minutes (until you like it the texture of the pumpkin).
Season the curry with the lime juice and garnish with the finely chopped cilantro.