Cauliflower and carrot curry

Ingredients for 1 servings:

• ½ cauliflower
• 1 carrot(s)
• 2 tbsp cream cheese, also with herbs
• 1 onion(s)
• curry powder
• 1 tsp, leveled vegetable broth, instant
• oil
• 200 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

inexpensive, quick meal for students and singles

Wash the cauliflower and cut into small florets. Peel the carrot and cut into slices, strips, cubes, etc. as desired. Peel the onion and also finely chop it. Add oil to a pan and heat until hot (it’s hot enough when small bubbles form on a wooden spoon when placed in the oil). Then add the cauliflower, carrot, and onion and fry until crisp. Deglaze with 200 ml water and add the vegetable stock. Simmer briefly until the vegetables are cooked to your desired consistency. Then fold in the cream cheese, season with curry powder, and perhaps a little more salt and pepper. I serve it with either wild rice or whole-wheat pasta.