Steam the kabocha squash and remove the skin and mash the quantity you'll use for the rice. Mix well with the rice, wrap and form into a pumpkin shape. Use nori seaweed to make the facial features.
Make star shapes with the rest of the kabocha. Do the same with the cheddar cheese.
Put the curry into a bowl and place the kabocha/rice pumpkin on top. Put a sprig of parsley on the pumpkin's head.
It's simple but it really sets the scene for Halloween!
Story Behind this Recipe
I came up with decorations perfect for a curry to serve on Halloween.
Give it a nice twist by using the kabocha skin for decorations. Make a hole with a bamboo skewer in the pumpkin's head before you put the sprig of Italian parsley in it, to make it easier to position it in place. Even curled parsley works too!