My Auntie Dang, an emotive Thai woman living in Toronto, is not my real auntie, but I like to imagine she is family - if only so I can pilfer her brilliant repertoire of recipes. Auntie Dang lived in Thailand until she moved to Canada, and according to my mother's stories, grew up in the jungle. She was capable of killing snakes. And of giving almost-too-painful massages (or hugs for that matter). The one thing I've always been sure of is that she is capable of cooking up a storm. I've seen her cook Osso Bucco, pad thai, noodle soup, and pumpkin curry in the span of hours. She is forever feeding her many houseguests and consistently infusing her food with love, happiness, and a desire to keep on eating. I love eating at her house, though she frequently chastises me for my vegetarianism.
Anyhow, it's been very cold in London lately and I found myself out on the Heath, frozen to the core, craving a big bowl of Auntie Dang's pumpkin stew. She makes it with loads of dill and lemongrass, and it's always a bit too hot and so delightfully orange. I didn't have dill or lemongrass on hand, alas, but knocked up this gingery, rich pumpkin curry in about thirty minutes. It's perfect served with hot rice and a sprinkle of chili, coriander, and spring onion. I stirred in a bit of spinach at the last minute, but this is by no means necessary. On the whole, it's warm and enriching for a winter night.
*****
1 small pumpkin or squash, cubed
1/2 turnip/swede, cubed
3 spring onions, chopped
1 carrot, chopped
2 tomatoes, diced
1 cup vegetable stock
1 Tbsp. soy sauce
1 tsp. rice vinegar
Paste:
3 inch knob ginger, peeled
4 cloves garlic
1 red chili
1 tsp. coriander seeds
a handful of coriander
a splash of olive oil
salt and pepper
In a food processor, whiz together the ingredients for your paste, using a bit of salt and pepper to season and the olive oil to keep it moving in the processor. Heat a large pan over medium heat, and fry your paste off in a bit of oil. Toss in your vegetables, and stir to coat. After about two minutes, or when it gets really fragrant, toss in your vegetable stock, then season with soy and vinegar. Cook for about ten minutes, and season to taste. Once the squash softens, remove about 1/2 cup of the curry and blend to a smooth paste in your processor. Add this back to the pan to thicken the curry, and cook for a further five minutes. Serve hot.
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