Pumpkin Curry


  • 1 tbsp Ty Ling Pure Sesame Oil
  • 1 can Ty Ling Stir Fry Vegetables
  • 1 brown onion, thickly sliced
  • 2 potatoes, peeled and cut into irregular chunks
  • ¼ small Kent pumpkin, peeled cut into irregular chunks
  • 1 pound chicken thigh filets, cut into 3-cm pieces
  • 5 cups boiling water
  • 1 packet Japanese Golden Curry Sauce mix, finely chopped
  • 4 cups hot cooked Japanese rice, to serve
    2 sheets nori
  • Ty Ling 5 Spice Seasoning


  1. Heat a large heavy–based frying pan over medium heat and add the Ty Ling Pure Sesame Oil. Add the onion and the Stir Fry Vegetables and fry for about 2 minutes or until lightly browned. Add the potato, pumpkin, and chicken and stir to coat in the oil. Add the boiling water and bring to a simmer.
  2. Stir in the finely chopped curry and simmer, stirring regularly for 10 minutes or until the vegetables are tender.
  3. Remove from the heat and stand for 10 minutes before serving.
  4. To serve, mould 1 cup of cooked rice into a large ball. Using scissors, cut shapes from the nori to make a skeleton face on the rice, and arrange as pictured. Repeat with the remaining rice and nori.
  5. To serve, divide the curry between shallow bowls and top with the skeleton rice ball with a sprinkle of the 5 Spice Seasoning.