Summary

Ingredients

• 200 g carrot (s)
• 1 small zucchini
• 1 bell pepper (s), yellow
• 300 g broccoli
• 1 onion (s), small
• 1 tablespoon oil (sunflower oil)
• 2 tablespoon curry
• 0.5 liter ½ vegetable stock
• 200 g cream cheese
• 3 tablespoon apple juice
• 3 tablespoon sauce thickener, light
• salt
• pepper

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Instructions

1. Peel the carrots, wash the zucchini. Cut the vegetables into approx. 5cm long sticks. Core the peppers and cut into narrow strips. Cut the broccoli into small florets. Peel and dice the onion and sauté in hot oil (preferably in a wok). Dust the curry powder over it and sauté briefly over low heat. Add the carrots and peppers and sauté briefly. Pour in the vegetable stock and simmer for about 5 minutes over low heat. Add the broccoli and zucchini and cook for another 5 minutes. Stir the cream cheese and apple juice into the vegetable curry. Stir in the sauce thickener and cook for 1 minute. Season to taste with salt and pepper.
2. Basmati rice or simply baguette tastes good with it.