Chinese cabbage in curry-coconut sauce with couscous

Ingredients for 4 servings:

• 1 head of Chinese cabbage
• 2 cups couscous
• 2 cups water
• 1 jar mung bean sprouts
• 1 can coconut milk
• 4 tsp curry powder
• 2 tsp paprika powder
• 1 red chili pepper(s)
• 2 tsp pine nuts
• 1 tbsp sesame oil
• some butter
• Salt

Instructions

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

vegetarian, for the wok

Cut the Chinese cabbage into approximately 1 cm thick slices, then rinse with cold water. Heat the oil in a wok and add the Chinese cabbage over medium heat. Sauté with the lid closed for approximately 8 minutes, turning frequently. Deseed the chili pepper, chop very finely, and add to the cabbage. Drain the liquid from the mung beans, add the sprouts to the cabbage. Stir frequently and deglaze with the coconut milk. Add all the spices. Place 2 cups of couscous in a bowl and pour over 2 cups of boiling salted water. Let it stand for 5 minutes. Then top with a few butter florets and stir until the butter has melted. Remove the cabbage pan from the heat and fold in the couscous. Arrange on plates and sprinkle with pine nuts (they can also be lightly toasted beforehand).