optionally rice or baked potatoespotato wedges, pasta etc ...
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.
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.