Curry med pumpa (kabocha curry)

Räcker till 2
50 minuter

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När vädret börjar bli kallt finns det få maträtter som är lika värmande och goda som en japansk curry med pumpa. Genom att lägga till pumpa i denna hemtrevliga favorit får curryn en extra söt hint, som passar bra till de olika kryddorna i curryredningen. Servera till middag på kalla vinterkvällar.

Ingredienser

200g minced 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
cooked rice
1 bay leaf (optional)

Så här gör du

First prepare the vegetables. Cut the onion, carrot and half 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 water, sake/wine, and curry cubes and stir well. Add the bay leaf if desired and cook for about 15 minutes, or until all the liquid has evaporated.
Lightly coat the pumpkin slices with 1 tbsp vegetable oil. Bake at 200C for about 10-15 minutes, or until roasted.
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.
Serve the curry with rice on a plate and top with the pumpkin slices. Enjoy.