Carrot and zucchini vegetables in curry

Ingredients for 4 servings:

• 2 m.-large zucchini
• 5 m.-sized carrot(s)
• 2 tbsp olive oil or rapeseed or hazelnut oil or mixed
• 2 tsp, heaped curry powder
• 2 tbsp, heaped crème fraîche
• 4 tbsp sesame seeds, hulled
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Toast the sesame seeds in a non-stick pan over medium heat without fat until golden yellow, stirring occasionally. Let cool. Slice the zucchini and carrots lengthwise into very thin strips using a spiralizer or vegetable peeler. Heat the oil in a pan and add the vegetables. Briefly sauté the carrots, followed by the zucchini after 2 minutes. Add a little water if necessary and cook with the lid closed for about 3 minutes until al dente. Add the curry powder and sauté briefly. Stir in the crème fraîche. Season with salt and pepper. Serve on (wholemeal) spaghetti or long grain rice with wild rice and garnish with the toasted sesame seeds.