Chinese cabbage curry

Ingredients for 4 servings:

• ½ Chinese cabbage, cut into strips
• 2 yellow bell peppers, cut into strips
• 2 spring onions, finely sliced
• 1 small onion(s), finely diced
• some ginger, finely chopped
• 1 clove(s) garlic, finely chopped
• 1 can pineapple, in pieces
• 1 can coconut milk
• possibly kaffir lime leaves
• Soy sauce
• Salt
• curry powder
• 2 tsp cornstarch
• some oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a wok. Gently fry the onion and ginger. Add the bell pepper, garlic, and spring onion and sauté for a few minutes. Sprinkle the curry powder over the onion and sauté briefly. Deglaze with the coconut milk and simmer for a few minutes, adding two kaffir lime leaves if desired. Add the pineapple and season to taste with a little canned pineapple juice, salt, and soy sauce. Mix the cornstarch with a little water and add to the simmering curry, stirring well to thicken. Now add the Chinese cabbage and simmer for a few more minutes until softened. Season again if desired and discard the lime leaves. Serve with basmati rice.