There are many Pumpkin Curry recipes out there, but I just don’t have the ingredients that are required for those recipes. I always have a tin of S&B Curry Powder which I love, and I make a variety of curries using it. Today I seasoned this Pumpkin Curry with the S&B Curry Powder, Soy Sauce and Oyster Sauce. Absolutely quick and easy to cook, and I was impressed with its flavour. My husband kept complimenting on it. Now I have to share how I cooked it with you.

Makes

2 Servings

Ingredients

1/8 Pumpkin *about 300g
1/2 Onion *thinly sliced
1 clove Garlic *finely chopped
1 small piece Ginger *grated OR finely chopped
1 Ripe Tomato *cut into small pieces
1 tablespoon Oil *I used Canola Oil
250g Pork Mince *OR Chicken Mince
1 tablespoon Curry Powder
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1/2 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce *OR Soy Sauce
Salt to taste
1 Spring Onion *finely chopped
Freshly Cooked Rice to serve

Method

1. Remove skin, seeds and spongy bit of Pumpkin, cut into bite-size pieces. Prepare all other vegetables.
2. Heat Oil in a frying pan over medium heat, cook Onion for a few minutes. Add Garlic, Ginger and Pork Mince (OR Chicken Mince), and stir until Mince changes colour.
3. Add Curry Powder and stir to combine. Add Pumpkin, Tomato, Chicken Stock, Soy Sauce and Oyster Sauce, then cover with a lid, and cook until Pumpkin is soft. It won’t take very long.
4. Remove the lid, taste the sauce, add some Salt as required, and cook until the sauce thickens.
5. Sprinkle with finely chopped Spring Onion, and enjoy with freshly cooked Rice.