Kabocha ( pumpkin) curry

A super delicious filling curry using pumpkin to thicken the sauce .

you will need a quarter of kabocha squash ( Japanese pumpkin) this has a lovely nutty flavour steam the kabocha until tender scoop out the flesh and discard the skin.

Cook your Japanese rice and leave on warm in your rice cooker or pan with lid.

In a pan add the kabocha and some of the cooking liquid from steaming  about one and a half cups , add to this one tablespoon of S&B Japanese curry spice mix or any Japanese curry spice you can find ( I get mine from the Japan centre in London ) and simmer the kabocha down . If you need to thicken it you can add a 1/2 teaspoon slurry of kuzu powder.

Steam some lovely vegetables until tender I cut the vegetables nice and chunky to really get the flavour I used zucchini,peppers,daikon,carrot,lotusroot and more kabocha.

Add some rice to a plate or bowl and laden your curry sauce around and top with steamed vegetables and a sprinkle of sesame seeds.