Summary

Ingredients

• 2 red pepper (s)
• 2 carrot (s)
• 1 bunch spring onion (s)
• 1 zucchini
• 2 cloves garlic
• 2 tablespoon butter
• 500 ml vegetable stock
• 2 tablespoon tomato paste
• 2 tablespoon curry paste, yellow
• 2 tablespoon flour
• 50 ml cream, reduced fat (e.g. Cremefine)
• some salt and pepper

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Instructions

1. First wash all the vegetables and pat dry. Peel the carrots and cut into julienne strips. Cut the bell pepper into strips, the zucchini into slices and the spring onions into rings. Press the garlic.
2. Melt the butter in a pan and first toast the garlic in it. Now add all the cut vegetables and cook for about five minutes. Pepper and salt.
3. Add the tomato paste and curry paste and fry briefly. Now dust everything with flour, deglaze with the vegetable stock and stir well. Simmer for 2 minutes and finally add the shot of the reduced-fat cream and season again with salt and pepper.
4. The vegetable curry is now ready to serve.
5. Basmati rice goes well with this.