Pumpkin and leek curry with crispy bacon bits

I saw a chef one day make a recipe very similar to this one and I love the flavour so much that I recreated the recipe. The crispy bacon bits were my influence to this dish. Try it without the bacon bits then try it with the bacon bits.

Wash and peel the Idaho pumpkins. Dice the pumpkins into 2 inch cubes and place the diced pumpkins into a container of fresh water. Slice the leek down the centre and wash all the dirt out of the leek. Dry the leek with paper towel and slice the leek into semi circles. Peel and slice the onion in half then finely slice the half’s. Peel the garlic then thinly slice the garlic.

Heat a cooking pot then add the vegetable oil. When the oil is hot, add the onion, garlic and leek and pumpkin. Fry the ingredients for 3 minutes then add the chopped coriander, chopped curry leaves and hot curry powder and fry the ingredients for a further 2 minutes. Add the vegetable stock and the coconut cream and simmer the curry for 15 minutes.

If you are serving this pumpkin curry at a later date, place the pumpkin curry into another container and place in the refrigerator to cool down so as not to over cook the pumpkin and turn the curry into a purred soup.

Chop the bacon into small slices then place the chopped bacon onto a greased oven tray and place the chopped bacon in the oven on 350F for 8 minutes or until the bacon becomes crispy. Drain all the excess fat off the bacon and place the bacon bits onto paper towel.

Serve the pumpkin curry in a large pasta bowl with fresh coriander and bacon bits.

2 pounds Idaho pumpkins

1 small brown onion

1 stalk leek

1 clove garlic

8 cups vegetable stock

1 teaspoon vegetable oil

1 tablespoon chopped coriander

2 chopped curry leaves

2 tablespoons hot curry powder

1 teaspoon onion powder

2 cups coconut cream

2 rashes middle bacon

Time to make 30 minutes                      Serves 2