Paprika with savoy cabbage filling and couscous

Name: Paprika with savoy cabbage filling and couscous
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 g Pine nuts; 4 red peppers; 500 g Savoy cabbage; 1 Onion; 7-10 Tbsp Salt; 1 TABLESPOON Sunflower oil; 1-2 TABLESPOONS Curry Powder; 125 ml Vegetable broth; 200 ml Coconut milk light (tin; 25 % pressed coconut juice); 200 g Couscous; 1 untreated lime

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

30 g Pine nuts
4 red peppers
500 g Savoy cabbage
1 Onion
7-10 Tbsp Salt
1 TABLESPOON Sunflower oil
1-2 TABLESPOONS Curry Powder
125 ml Vegetable broth
200 ml Coconut milk light (tin; 25 % pressed coconut juice)
200 g Couscous
1 untreated lime

Directions

1
Roast the pine nuts in a pan without fat, take them out. Cut the peppers in half lengthwise, clean and wash them. Clean the savoy cabbage and cut into strips from the stalk. Peel onion and cut into strips
2
Season the peppers with salt, place them on a baking tray lined with baking paper and braise in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 10 minutes
3
Heat the oil in a pot. Sauté the onion strips for about 5 minutes. Add the savoy cabbage after 3 minutes. Sprinkle with curry. Pour in broth and coconut milk, bring to the boil and braise for about 5 minutes. Add pine nuts to the savoy cabbage. Stuff the peppers with the savoy cabbage and braise in the oven at the same temperature for another 10 minutes
4
In the meantime prepare the couscous according to the instructions on the packet. Wash the lime hot, grate dry and cut the peel into thin strips with a pestle ripper. Finely chop lime zests and fold into the finished couscous. Cut lime into corners. Serve the couscous with lime corners and paprika. Add the remaining savoy cabbage vegetables (depending on the size of the bell peppers)