Both the Hub and I liked this Japanese curry recipe from the blog Caper Berry. It has some vague ingredient descriptions like bowl of pumpkin and 4 to 6 pieces of curry base. (I used a cereal bowl of pumpkin and green curry paste.) Their sauce looks thicker than mine and if I made it again, I would probably thicken it up with cornstarch or flour. The flavor was perfect though and the apples, pumpkin and carrots complemented each other.