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PEEL and finely chop the onion and garlic cloves. REMOVE the seeds from the peppers and rinse them. CHOP the peppers into small cubes and set them aside.
HEAT butter in the medium-sized pan and sauté the chopped onion and garlic for about a minute. Then ADD the curry powder and cayenne pepper and sauté one minute more.
Then also ADD the flour to create a roux and let it cook on low heat for another minute. POUR in the vegetable stock, stir until it's smooth and bring to a boil.
ADD the finely diced bell peppers, turn down the heat and COOK for another few minutes, the peppers should still have a bite to them. ADD cream and season with pepper and salt. Enjoy!