Vegetables with Banana Dip

For the dip, chop the apple, garlic, onion and banana. In a small pan, roast the curry powder without adding fat. Add the prepared ingredients and cook until soft. Add the ginger. Extinguish with soup and simmer on low heat. If necessary, add a little more soup. Puree. Cool.

Fold the puree into the curd cheese. Fill into a dessert bowl.

Plunge the frozen snow peas into boiling salted water for a few seconds. Rinse with cold water and drain. Using a peeler, slice the carrots lengthwise into narrow strips. Fold them and stick them alternately with the carrots on roulade skewers. Remove the wedge-shaped stem from the chicory. Remove the leaves and arrange on a flat plate with skewers and dip bowls.

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