Savoy cabbage curry with meatballs

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 piece(s) of ginger root, approx. 3 cm
• 2 bell peppers, red and yellow
• ½ head of savoy cabbage, approx. 500 g
• 1 mango(s)
• 250 g minced beef
• salt and pepper
• Paprika powder
• 1 tbsp oil
• 1 tbsp curry paste, alternatively curry powder
• 200 ml coconut milk
• 2 tbsp mango chutney

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Delicious from the wok

Peel the garlic, peel the ginger, and finely dice both. Halve the bell pepper, trim, and cut into thin strips. Trim and wash the savoy cabbage, and cut into 3 cm wide strips. Halve and peel the mango, and cut the flesh into wedges, removing the core. Knead the minced meat with salt, pepper, and paprika, and form into small balls. Heat the oil in a wok, fry the meatballs all over, and remove. Fry the curry paste, garlic, and ginger. Add the savoy cabbage and bell pepper, and continue frying. Deglaze with coconut milk and add the meatballs. Cover and simmer over low heat for 10 minutes. Add the mango and heat through. Season with salt, pepper, and mango chutney. Serve with long-grain rice.