Kabocha pumpkin curry

Ease:: Simple
Serves:: 2
Prep time:: 20 minutes
Cook time:: 30 minutes
Total time:: 50 minutes

Adding pumpkin to this homely favourite recipe gives the curry an extra hint of sweetness, which contrasts well with the mixture of spices in the curry roux.

Ingredients

200g mince meat (beef or pork or mixed)

150g kabocha pumpkin

1/2 onion

1 carrot

2-3 cubes of japanese curry roux

1-2 tbsp vegetable oil

150ml water

1 tbsp cooking sake or wine

320g cooked rice

1 bay leaf (optional)

Method

Prepare the vegetables: Cut 1/2 onion, 1 carrot and 75g of the pumpkin into 1cm cubes. Cut the rest of the pumpkin into thin slices, and place the pumpkin slices to the side. Heat 1 tbsp oil in a saucepan and fry the cubed vegetables until soft. Add the mince and fry until browned.

Add the curry roux: Add 150ml water, 1 tbsp sake/wine, and 2-3 curry cubes and stir well. Add the bay leaf if desired and cook for about 15 minutes, or until all the liquid has evaporated.

Bake the pumpkin: Lightly coat the pumpkin slices with 1 tbsp vegetable oil. Bake at 200C for about 10-15 minutes, or until roasted.

Cook your rice: Now is a good time to cook your rice using your preferred method. If in doubt, feel free to [use our recipe on how to cook Japanese rice](en/recipes/15-how-to-make-japanese-rice-and-sushi-rice "How to cook Japanese rice").

Serve your curry: Serve the curry with rice on a plate and top with the pumpkin slices. Enjoy.