Summary

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

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Instructions

1. Heat the fat in a large saucepan, cut the sausage into slices and brown while turning, then remove the slices and set aside.
2. 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.
3. 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.
4. Let the sausage slices get hot again in the sauce.
5. In addition: rice and possibly a green salad.
6. If you leave out the bratwurst, the curry also tastes good as a vegetarian version.