Brussels Sprouts And Pumpkin Stew - cooking recipe

Ingredients

1 tbsp vegetable oil
2 slices smoked ham, chopped
1 None onion, peeled and chopped
2 tbsp medium curry paste
1.5 litres vegetable stock
750 g pumpkin flesh, diced
1 kg Brussels sprouts, trimmed and halved
500 g potatoes, peeled and diced

Preparation

Heat the oil in a large saucepan and cook the ham over a medium heat for 1-2 mins until crisp. Add the onion and cook for 3-4 mins, then stir in the curry paste and cook for 1 min. Add the stock, pumpkin, sprouts and potatoes and bring to a boil.
Reduce the heat to a simmer and cover and cook for 20-25 mins or until the vegetables are tender. Season to taste with salt and freshly ground black pepper and serve in warmed bowls.