Brussels Sprouts And Pumpkin Stew

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.