Clean, wash and halve the Brussels sprouts. Peel, wash and chop the potatoes. Cut pumpkin into quarters, remove seeds, peel if necessary and dice coarsely. Peel and chop onion. Cut ham into strips.
Heat the oil in a pot. Fry the ham until crisp. Fry the onion briefly. Sprinkle with 1 tbsp. curry and sauté briefly. Add 1 1/2 l water, stock, vegetables and potatoes. Bring to the boil, cover and cook for 20-25 minutes.
Season stew with salt, pepper and curry.