Pumpkin and Brussels sprouts vegetables à la Gabi

Ingredients for 4 servings:

• 4 tbsp rapeseed oil
• 1 red chili pepper(s), halved lengthwise, pitted, and cut into rings (1 tsp set aside)
• 2 medium-sized onions, chopped
• 2 tsp Madras curry powder
• 600 g Brussels sprouts, cleaned, possibly halved
• 400 g Hokkaido pumpkin(s), unpeeled, pitted, diced
• some vegetable broth, hot
• 150 g crème fraîche (15% fat content)
• 1 orange(s) (150 g), juice and some zest
• Salt
• ½ vanilla pod(s), including the pulp
• some coriander leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Heat 1 tablespoon of oil, sauté chili, add onions, cook briefly, and season with curry. Stir in Brussels sprouts and pumpkin, pour in vegetable stock, and simmer covered for 12 minutes over low heat. Combine crème fraîche, orange juice, and orange zest and toss with the vegetables. Season with salt, vanilla seeds, and coriander. Serve garnished with the remaining chili rings and coriander leaves.