Vegetable curry with rice

Chop the vegetables into small pieces and cook them briefly until they are al dente.
Sauté the diced onions in butter, stir in the flour and pour in the vegetable stock. Stir in the cream cheese, curry and cumin. Let the cream cheese sauce simmer for a few minutes.
Fold in the vegetables and serve the vegetable curry with rice.

Preparing vegetable curry for children
If you want to serve the vegetable curry for children particularly nicely, you can shape a rice teddy bear as in my picture. This works best if you decide to serve it as a side dish. It is best to shape it with moistened hands - this way the rice does not stick. We use a cut nori sheet for the eyes and mouth.

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Ingredients for 4 servings

250 g broccoli

200 g carrots

150 g peas

1 bell pepper (red, small)

2 tbsp corn

1 onion

50 g butter

50 g wheat flour

150 g cream cheese

3 tsp curry

1 tsp cumin

as a side dish:

250 g cooked rice

Preparation:

Peel the carrot and bell pepper and chop both into small pieces. Clean the broccoli and divide it into small florets. Put the vegetables and peas in a pot and cook for 5 minutes until al dente.

Peel the onion and chop it into small pieces. Put them in a pan with the butter and sweat until golden brown. Add the flour and stir both together to form a roux. Pour in the vegetable stock. Stir in the spices and cream cheese. Cook the vegetable curry for a good 10 minutes.
Then add the cooked vegetables and bring the vegetable curry to the boil again. Serve with rice.
You like this recipe and are now looking for a version with meat? Then take a look at my mild one with coconut milk.