Curry vegetables

• 1 cauliflower or carrots
• 2 leeks cut into small circles
• 1 red pepper
• 2 spoonfuls of olive or sesame oil
• 1 finely chopped onion
• 1 clove of garlic
• 1 spoonful of curry
• approx. 2,5–3 dl vegetable broth
• 50 ml of cider
• 2 spoonfuls almond cream or cream
• 3 spoonfuls water or possibly a little more
• a piece of grated ginger
• ½ teaspoon sea salt
• possibly 1 teaspoon buckwheat flour to thicken

Chop the onion, garlic, ginger and brown with oil, then add the vegetables, cider, broth, curry and salt.

At the end of cooking add the almond cream and possibly the flour to thicken.

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