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We love Brussels sprouts! And with this dish, non-Brussels sprouts lovers will also get their taste. Because this Brussels sprouts pumpkin curry is nice spicy, filling and contains lots of vegetables.
Brussels sprouts pumpkin curry
1 carrot
200g brussels sprouts
150g pumpkin
1 onion
1 clove of garlic
1 bay leaf
sea-salt
1/2 tsp cinnamon
1 tsp turmeric
black pepper from the mill
1 tsp good curry powder
4 tbsp corn oil
1 tbsp tomato paste
1 pinch of cane sugar
1 pinch of nutmeg freshly ground
lemon zest
100 ml rice milk
100 ml coconut milk
about 100 ml of hot water
smooth parsley
chives
Side dishes:
optionally rice or baked potatoes, potato wedges, pasta etc …
Preparation:
Peel the onion and cut into fine cubes. Peel the carrot and cut into thin slices.
Wash and clean the Brussels sprouts, then cut in half. Remove the pumpkin from the seeds and also peel and then cut into pieces of about 2cm. Peel the garlic and chop in to fine slithers.
Heat the oil in a pan and sauté the onion, garlic and bay leaf until the desired aroma unfolds. Now briefly fry the cinnamon, turmeric, pepper, curry powder, cane sugar and nutmeg. Now briefly fry the tomato paste.
Then deglaze with hot water and add the coconut milk and the rice milk and let boil briefly. Then add the Brussels sprouts and simmer for about 10 minutes at low temperature with the lid closed. Then add the carrot slices, the lemon rind and the pumpkin cubes and simmer again for about 10 minutes.
Then season with sea salt and garnish with the herbs. Possibly. seasoning …. who likes to serve an egg.
Bon Appetit!
Tip 1: For pumpkins before finding out the cooking times, these deviate.
Tip 2: You can also take only coconut milk instead of rice milk.
Tip 3: Curry powder can also be produced by yourself. Try it.
Tip 4: Try different pumpkin varieties.
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If you try this Brussels Sprouts Pumpkin Curry or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Ingredients
- 1 carrot
- 200 g brussels sprouts
- 150 g pumpkin
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- sea-salt
- 1/2 tsp cinnamon
- 1 tsp turmeric
- black pepper from the mill
- 1 tsp good curry powder
- 4 tbsp corn oil
- 1 tbsp tomato paste
- 1 pinch of cane sugar
- 1 pinch of nutmeg freshly ground
- lemon zest
- 100 ml rice milk
- 100 ml coconut milk
- about 100 ml of hot water
- smooth parsley
- chives
Side dishes:
- optionally rice or baked potatoes - potato wedges, pasta etc ...
Instructions
- Peel the onion and cut into fine cubes. Peel the carrot and cut into thin slices.
- Wash and clean the brussels sprouts, then cut in half. Remove the pumpkin from the seeds and also peel and then cut into pieces of about 2cm. Peel the garlic and chop in to fine slithers.
- Heat the oil in a pan and sauté the onion, garlic and bay leaf until the desired aroma unfolds. Now briefly fry the cinnamon, turmeric, pepper, curry powder, cane sugar and nutmeg. Now briefly fry the tomato paste.
- Then deglaze with hot water and add the coconut milk and the rice milk and let boil briefly. Then add the Brussels sprouts and simmer for about 10 minutes at low temperature with the lid closed. Then add the carrot slices, the lemon rind and the pumpkin cubes and simmer again for about 10 minutes.
- Then season with sea salt and garnish with the herbs. Possibly. seasoning .... who likes to serve an egg.
- Bon Appetit!
Notes
Tip 2: You can also take only coconut milk instead of rice milk.
Tip 3: Curry powder can also be produced by yourself. Try it.
Tip 4: Try different pumpkin varieties.
If you like you can Pin our Pictures on Pinterest.
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