Curry Brussels sprouts stew

Name: Curry Brussels sprouts stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Brussels sprouts; 400 g tripped chop of Kasseler; 2 TABLESPOONS Sunflower oil; 1 Onion; 1 l Vegetable broth; 700 g Pumpkin (Garden pumpkin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Brussels sprouts
400 g tripped chop of Kasseler
2 TABLESPOONS Sunflower oil
1 Onion
1 l Vegetable broth
700 g Pumpkin (Garden pumpkin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder

Directions

1
Clean, wash and, depending on the size, possibly halve the Brussels sprouts. Wash the meat, dab dry and cut into short strips. Heat oil. Fry the meat for about 5 minutes, turning it over. Peel and cut the onion into short strips and add to the meat after 3 minutes.
2
Top up with stock and 1/4 litre of water. Add Brussels sprouts. Bring to the boil and simmer for 15-20 minutes. Remove seeds from pumpkin, peel, divide into slices and cut into slices. After about 10 minutes add to the stew.
3
Season to taste with salt, pepper and curry.