Summary

Ingredients

• 2 carrot (s)
• 1 zucchini
• 3 spring onion (s)
• 0.5 ½ cup crème fraîche
• some cashews
• 1 teaspoon, heaped vegetable broth
• 300 ml water
• some salt and pepper
• Curry powder

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Instructions

1. Wash the vegetables. Quarter the zucchini and cut into small pieces.
2. Cut the carrots and spring onions into thin slices.
3. Heat some oil in the pan, fry the vegetables for about 15 minutes and season with salt and pepper.
4. Then add the water with a teaspoon of vegetable stock and let everything simmer for about 10 minutes. In the meantime, fry the cashew nuts in the pan without oil.
5. Add the crème fraîche and season well with curry. Simmer briefly, stir in the cashew nuts.
6. Serve with rice.