Pumpkin Sausage Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- some oil or margarine
- 1 kg Hokkaido pumpkin (se) or other peeled pumpkin
- 4 sausages
- 2 onions)
- 2 large carrot (s)
- 2 tablespoon honey
- 4 tablespoon coconut milk
- 1 pinch curry paste, red
- 2 teaspoons curry powder
- 100 ml orange juice
- some pepper
- salt
- Chili powder
- 2 tablespoon cream cheese or 1/ cup cream
- some broth, granulated
Print Recipe
Pin Recipe Instructions
- Heat the fat in a large saucepan, cut the sausage into slices and brown while turning, then remove the slices and set aside.
- Wash the pumpkin, remove the seeds and cut the meat into small pieces (if you have a different type of pumpkin, you have to peel the pumpkin first). Peel the carrots and also cut into pieces or slices. Cut the onions into rings or pieces.
- First brown the onions in the frying fat, then add the pumpkin and carrot pieces and fry everything lightly (possibly adding a little more fat). Add honey and let melt while stirring. Then add coconut milk, juice, granulated broth and possibly some water. Simmer in a closed pot for about 10-15 minutes, stirring occasionally, until the vegetables are not too soft. Stir in curry paste, spices and cream cheese or cream (you can also omit), season to taste.
- Let the sausage slices get hot again in the sauce.
- In addition: rice and possibly a green salad.
- If you leave out the bratwurst, the curry also tastes good as a vegetarian version.
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