Vegetable curry

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the carrots and wash the zucchini. Cut the vegetables into approximately 5 cm long sticks. Deseed the bell peppers and cut into thin strips. Cut the broccoli into small florets. Peel and dice the onion and sauté in hot oil (best in a wok). Sprinkle with curry powder and sauté briefly over low heat. Add the carrots and bell peppers and fry briefly. Pour in the vegetable stock and simmer over low heat for about 5 minutes. Add the broccoli and zucchini and cook for another 5 minutes. Stir in the cream cheese and apple juice into the vegetable curry. Stir in the sauce thickener and cook for 1 minute. Season with salt and pepper. Serve with basmati rice or simply with baguette.