Jane O’ has a recipe for World Vegan Day:
Happy World Vegan Day
Winter Vegetable and Pumpkin Curry
450g/1lb pumpkin flesh
1 garlic clove
2 tbsp olive oil
900g / 2lb selection of vegetables e.g. leeks, onions, parsnips, carrots, celeriac, swede, mushrooms, fennel
1tsp ground coriander
Â½ tsp garam masala
Â½ tsp ground cinnamon
Â½ tsp ground fennel
Â½ tsp ground cardamom
Â½ tsp paprika
Â½ tsp ground ginger
60g/2oz of ground coconut
30ml/10fl oz /1 Â¼ cups
Salt and freshly ground black pepper
Cube the pumpkin flesh. Dice the onion and crush the garlic clove. Place the pumpkin, onion and garlic in a saucepan with one table spoon of olive oil and sweat the vegetables until they begin to soften. Cover the pan and continue to sweat the vegetables until the pumpkin is soft. Process or mash the pumpkin and onion mixture until a smooth puree.
Cut the vegetables into pieces that will cook in an equal amount of time. Place in a saucepan with the remaining one tablespoon of olive oil and sweat the vegetables until they begin to soften and brown. Add the spices and cook for two minutes.
Dissolve the creamed coconut in the vegetable stock and add to the vegetables in the pan. Bring to the boil and simmer until the vegetables are just cooked. Add the pureed pumpkin, mix well and continue to cook for another 5 minutes to allow the flavours to blend. Season with salt and black pepper and serve with rice and salads. The dish freezes well.