Pumpkin and Bacon Curry

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For this recipe use...

INGREDIENTS

1 pkg (4.93 oz) House Kokumaro Curry
1 pkg shimeji mushroom, cut off the bottom part and shred
1/4 Japanese pumpkin, peeled partially and diced
1-1/2 onions, diced
1 tbsp vegetable oil
3 cups water
5 slices bacon

DIRECTIONS

In medium pot, heat vegetable oil and cook onions and shimeji mushrooms. Add water. Remove scum that floats up.

Add Japanese pumpkin and cook until tender over low to medium heat.

Turn off the heat. Break up House Kokumaro Curry roux and add. Mix well. Heat again for 3-4 minutes.

In small frying pan, cook bacon until lightly browned. Use as a topping over curry.

Serve over steamed or boiled rice.