The curry sauce was so simple and nice that I will share the recipe from 'kochen und genießen' september 1992 edition:
Melt 1 tbs margarine in a saucepan, add 25 g all purpose flour and 1 1/2 tbsp curry or garam masala. Stir a while until well blended and then slowly add 200 g vegan cream (I used oat, but soy or real cream would do the trick). Add also ca. 100 ml vegetable broth. Now, the stirring is the important part. You want it thick and creamy and not watery or lumpy, therefore use a whisk. When it is nice and creamy season with salt, white pepper, and nutmeg. Done! Incredibly fast and tasty.
And to not engage myself too much in cooking things, here some photos from the (in)famous Heidelberg castle illumination. I don't know why it is called 'castle' illumination, since actually it is fireworks at the Old Bridge, but here you go, the September castle illumintation:
Not bad for a handy cam, eh?