Peel and wash the carrots, cut them in half lengthwise and cut them into slices at an angle. Melt the fat in a saucepan, then stir in the flour and curry. Sweat flour for 1-2 minutes, then stir in broth and milk.
Bring the sauce to the boil while stirring, simmer for about 2 minutes and season with salt and pepper. Soak toast in cold water. Wash coriander, shake dry and chop finely. Knead minced meat, mustard, coriander and squeezed toast and season to taste with salt, pepper and cumin.
Form small balls out of the chopping mass with wet hands. Prepare the noodles in boiling salted water according to the instructions on the packet. Add the carrots and peas to the noodles about 3 minutes before the end of cooking and cook with them.
Heat the oil in a frying pan and fry the meatballs over medium heat for 5-8 minutes while turning. Drain the noodles and mix with the sauce. Serve the noodles and add the meatballs.