Chinese cabbage and mushroom cream curry

Ingredients for 2 servings:

• 200 g Chinese cabbage
• 500 g mushrooms, frozen
• ½ bell pepper(s), red
• 2 onions
• 1 small carrot(s)
• 100 g cream
• 300 g milk
• 1 tbsp curry powder, min.
• 1 tbsp vegetable oil, e.g. rapeseed oil
• 2 tbsp cornstarch, approx.
• 80 ml milk for the cornstarch
• salt and pepper
• 4 tbsp fresh parsley, chopped, optional
• 2 tbsp pepper, red, crushed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash and cut the Chinese cabbage into thin strips. Brush the mushrooms and slice them thinly. Wash and dice the bell pepper. Peel and dice the onions. Brush the carrot and dice very finely. Sauté the bell pepper, onions, and carrot in oil. Add the Chinese cabbage and mushrooms, sauté briefly, and pour in the cream and milk. Add the curry powder and spices and simmer for about 10 minutes. Mix the cornstarch with 80 ml of milk, add it, and bring to a boil again while stirring. Season to taste. Optionally, garnish with fresh parsley and red pepper and serve with a garnish of your choice. It goes perfectly with rice or potato pancakes.