Maultaschen on a coconut and vegetable pan

Ingredients for 3 servings:

• 2 packs of Maultasche(s)
• 1 stalk(s) leek
• 2 m.-large tomato(s)
• 2 carrots
• 2 bell peppers
• 200 ml coconut milk
• 20 g butter
• salt and pepper
• curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy and quick to prepare

Prepare the Maultaschen according to the package instructions. Peel the tomatoes. To do this, make a cross-shaped cut in the underside of the tomatoes. Place the tomatoes in boiling water and, after about 2 minutes, refresh them in cold water. Then remove the skin. Cut the leeks and carrots into rings, the peppers into strips, and the tomatoes into pieces. Heat the butter in a pan and fry all the vegetables except the tomatoes. After about 5 minutes, add the tomatoes and deglaze with the coconut milk. Add the spices to taste and simmer on low heat until the vegetables are al dente. Serve the vegetable pan on plates along with the Maultaschen. Tip: If you like, you can fry the Maultaschen in a little butter after cooking.