From Hamlyn Curry Cookbook, p 108
Pumpkin Curry
Prop 15-20; cook 25-30
Peel and cut
1 lb pumpkin
into 1" cubes. Finely slice
1 medium onion
and chop
2 ripe tomatoes
Roughly chop
3 slices bacon <--- this is insane. Don't chop it. Fry it first, and THEN break it into bits when you're done.
Heat
(the bacon)
in a skillet and stir fry until bacon is crisp. Remove and drain on paper towels. Add
2T oil
to the fat in the pan, add
(the onion)
and stir-fry to golden brown. Add
1 clove garlic
1 t St. kitts curry powder
salt to taste
chilii powder to taste
1-2 cloves
a squeeze of lemon juice
Stir fry a few seconds, and then add
(the pumpkin)
(the tomatoes)
Stir well, reduce heat, and cook 15-20 min, until tender. Don't let pumpkin stick to pan. Add water if necessary. Serve immediately, with
(the bacon)
as a garnish.