Slice the onion, dice the pumpkin, lotus root, and red bell pepper. Mince the garlic.

Season the pork with salt and pepper.

Heat salad oil in a pan over medium heat. Cook the pork until its color changes, then push it to the side. Add onion and garlic, sauté until softened. Add pumpkin, lotus root, and red bell pepper, and stir until combined.

Add water and bring to a boil. Skim off any foam, cover, and simmer on low heat for 10 minutes until vegetables are tender. Turn off the heat, add curry roux, and stir until dissolved. Simmer on low-medium heat for 5 minutes until thickened.