Brussels Sprouts Curry with Hokkaido Pumpkin and Pomegranate

This is a quick and very easy vegetable curry with Brussels sprouts, Hokkaido pumpkin, flavourful, warming, and delicious served with some warm homemade bread or rice.

Brussels Sprouts Curry with Hokkaido Pumpkin and Pomegranate

-- essen und trinken

30 g Ginger
1 Onion
1 clove Garlic
350 g Brussels sprout
350 g Hokkaido Pumpkin
1 tbsp Olive oil
2 tsp Curry powder
200 ml Coconut milk
200 ml Vegetable stock
Salt
1-2 tsp Lime juice
2 tbsp Cilantro or parsley, chopped
Some pomegranate seeds

Finely dice the ginger, onion, and garlic. Rinse the Brussels sprouts and remove any wilted outer leaves. Trim the woody bottoms and cut in half. Cut the pumpkin into inch pieces.
Heat olive oil in a pan together with diced ginger, onion and garlic. Cook until aromatic, about 2 minutes. Add in Brussels sprouts and pumpkin. Cook for 5 minutes. Sprinkle the curry powder over and stir until well blended.
Pour in coconut milk and vegetable stock. Bring to a boil and cook, covered, over medium-heat for 15 minutes. Season with salt and lime juice. Garnish with cilantro leaves and pomegranate seeds.