Thai-style Maultaschen curry

Ingredients for 4 servings:

• 2 packs of Maultasche(s), traditional
• 1 onion(s)
• 1 small zucchini
• 1 bell pepper(s), red
• 1 carrot(s)
• 100 g mushrooms
• ½ Chinese cabbage
• 2 bunch of spring onions
• 1 tbsp, heaped Thai curry paste, as needed
• ½ tsp Thai curry powder, optional
• ½ tsp lemongrass powder, optional
• 1 can coconut milk
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and quick – also available in a vegetarian version

Cut the Maultaschen into thin strips. Peel the onion, halve it, and slice it into rings. Clean the bell peppers, zucchini, carrots, and Chinese cabbage and cut it into strips. Clean the mushrooms and slice them. Rinse the spring onions and slice them into rings. Briefly fry the Maultaschen and onion rings in a pan with a little oil. Add the bell pepper and carrot strips and sauté for 2 minutes. Add the mushroom slices, zucchini, and Chinese cabbage strips and simmer until the Chinese cabbage has collapsed (this will take a maximum of 5 minutes—the vegetables will retain their firmness). While stirring, add the Thai curry powder and lemongrass powder—this isn’t necessary; salt and a little pepper will do in a pinch. Now add the Thai curry paste—if you like it hotter and spicier, you can use 2 tablespoons. Stir briefly until the vegetables turn reddish. Immediately pour in the coconut milk and stir until the paste has dissolved. Simmer briefly on low heat. Finally, sprinkle the sliced ​​spring onions over the dish and stir briefly. Tip: For a vegetarian version, use Maultaschen with a vegetable filling.