Quick vegetable curry

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 carrots
• 1 bunch of spring onions
• 1 zucchini
• 2 cloves garlic
• 2 tbsp butter
• 500 ml vegetable stock
• 2 tbsp tomato paste
• 2 tbsp yellow curry paste
• 2 tbsp flour
• 50 ml reduced-fat cream (e.g. Cremefine)
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

with yellow curry paste, tastes great with basmati rice

First, wash all the vegetables and pat dry. Peel the carrots and cut into julienne strips. Cut the bell peppers into strips, the zucchini into slices, and the spring onions into rings. Crush the garlic. Melt the butter in a pan and first fry the garlic in it. Now add all the chopped vegetables and sauté for about five minutes. Season with pepper and salt. Add the tomato paste and curry paste and fry briefly. Dust everything with flour, deglaze with the vegetable stock, and mix well. Simmer for 2 minutes, then add the dash of reduced-fat cream and season again with salt and pepper. The vegetable curry is now ready to serve. Serve with basmati rice.