Curried Brussels Sprout Stew - cooking recipe

Ingredients

2 tbsp sunflower oil
400 g bacon, cut into strips
1-2 tsp curry powder
1 medium onion, finely diced
1 litre vegetable stock
750 g brussel sprouts, washed and halved
700 g pumpkin, diced

Preparation

Heat oil in a skillet and cook the bacon for about 5 minutes. Add the curry powder and onion and cook for a further 3 minutes.
Add in the stock and an additional cup of water, add the brussel sprouts, bring to a boil, cover and simmer for 15-20 minutes.
After 10 minutes of cooking, add the pumpkin or squash, season with salt and pepper, simmer for the remaining time or until the vegetables are tender.