Bring 1/2 l salted water to the boil. Peel or clean and wash the vegetables. Cut carrots and spring onions into pieces, divide cauliflower into very small florets.
Pour rice into boiling salted water and cook according to package instructions. Heat the oil in a wide saucepan. Sauté spring onions in it. Dust with flour and 1 teaspoon curry and sauté briefly. Deglaze with cream, orange juice and 400 ml water and bring to the boil.
Add the carrots and cauliflower and simmer for about 10 minutes, stirring occasionally. Add sugar snap peas and cook for 1-2 minutes. Season to taste with salt and pepper. Wash herbs, shake dry, chop and stir in.
Serve the curry with the rice.