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Kürbis-Rosenkohlcurry
2026 August 10
Ingredients for 4 servings
- 350 g Hokkaido or nutmeg squash
- 1 tsp ground coriander
- 300 g Brussels sprouts (trimmed)
- ½ tsp black pepper
- 1 tbsp finely chopped fresh ginger root
- 1 tsp black mustard seeds
- 2 bay leaves
- 3 cm cinnamon stick
- 2 star anise pods
- 1 tsp turmeric
- 1 tsp brown sugar
- 250 ml vegetable stock
- 100 ml whipping cream (soya cream or oat cream for a vegan version)
- Lemon juice and zest
- 1 tbsp ghee (olive oil or coconut oil for a vegan version)
- Fresh parsley or coriander
Method
Wash and peel the pumpkin (except Hokkaido) and cut into 2x2 cm cubes; halve the Brussels sprouts. Heat the ghee (olive oil, coconut oil) in a saucepan. Add the mustard seeds and toast until they start to pop. Remove the saucepan from the heat briefly. Add the remaining spices and the Brussels sprouts and toast for a little longer. Deglaze with 100ml vegetable stock and simmer for 5 minutes. Now add the pumpkin pieces and the remaining vegetable stock. Simmer gently for 15 minutes. Add the whipping cream, finely purée a few pumpkin pieces with a little of the liquid and return to the curry. Simmer briefly to ensure it thickens nicely
