This is a western-style curry, where the main sauce and accompanying ingredients are cooked separately. This is a curry, that combines pungent spices with pumpkin flavour.

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- pumpkin (frozen or fresh diced): 300 g
- pork: 300 g
- onion: 3 small
- water: 100 - 200 ml
- milk: 250 ml
- cinnamon in powder
- homemade chicken bullion (or bullion cube and water): 500 ml
- butter: 1 tbsp
- salt, pepper
- tomato: 2 medium
- garlic: 2 cloves
- ginger: 2 slices fresh or 2 tsp powder
- bay leaf: 1
- red chilli pepper: 3-4
- spices mix: 1 tsp cloves, 1 tsp cumin/caraway powder, 1 tsp cardamom seeds, 1 tsp coriander seeds powder

A. The sauce
1. Put butter to the pot. When it melts, add half of the sliced onion and fry it until translucent.
2. Add bullion (or bullion cubes and water) and half of the pumpkin. Cook it on low heat for about 20 minutes.
3. After that time blend it with a blender, add milk, salt, pepper and cinnamon.

B. Accompanying ingredients
1. Pour tomatoes with a boiling water, peel them and blend into a paste.
2. To a deep pan (or a pot) add 1 tbsp of oil. When it's hot, add bay leaf and chilli pepper. Fry it a bit.
3. Add crushed garlic, ginger, the rest of the onion and chopped pork. Fry it until onion becomes golden-brown, stirring often.
4. Add the rest of the pumpkin, tomato paste, the spices mix and some water to cover it.
5. Bring it to boil and add salt and pepper for taste.

Serve both parts together or in separate bowls. With rice or bread.