Paprika curry with coconut milk

Ingredients for 2 servings:

• 2 bell peppers
• 300 g potatoes
• 30 g fresh ginger
• 200 ml vegetable stock
• 200 g leek
• 1 pineapple (baby pineapple)
• 400 ml coconut milk, unsweetened (light)
• 1 tbsp oil
• 2 tbsp curry powder
• salt and pepper
• 1 tbsp coriander greens, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the bell peppers with a vegetable peeler, quarter them, remove the seeds, and cut into pieces. Peel the potatoes and ginger, finely dice both, and sauté them with the bell peppers in hot oil. Sprinkle with curry powder, sauté briefly, add the stock, and cover and cook for 15 minutes. Trim and wash the leek, then slice the white and light green parts into rings. Add after 10 minutes and finish cooking. Peel, quarter, and dice the pineapple, and add it with the coconut milk. Bring back to a boil, season with salt and pepper, and serve sprinkled with coriander.