Chinese cabbage curry

Ingredients for 4 servings:

• 500 g Chinese cabbage
• 2 carrots
• 1 onion(s)
• 1 small can of coconut milk (420 ml)
• 1 tbsp Thai curry paste, red
• 1 tsp salt
• 1 bell pepper(s), green
• 200g tofu
• 1 tbsp oil, neutral

Instructions

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

Clean the Chinese cabbage, cut into 2 cm wide strips, and wash it. Peel the carrots and slice diagonally. Peel the onions and slice them into half rings. Wash the bell peppers, remove the stems and seeds, and cut them into thin strips. Cut the tofu into thin slices (approx. 3 x 3 cm). Heat oil in a large pan or wok. Fry the tofu on both sides until crispy and brown, then remove from the pan and set aside. Add the onion and carrots to the pan and fry briefly, then add the curry paste and fry briefly. Add the Chinese cabbage and turn it over a few times. Now add the coconut milk and season with salt to taste. Sprinkle the bell pepper strips on top and cover the pan. Turn the heat down and simmer for 10 minutes. Add the tofu back in just before the end of the cooking time. Basmati rice is delicious with it.