椰菜花黄姜咖喱Turmeric Cauliflower Curry

煮滚一锅盐水，分别放入马铃薯和椰菜花川烫4分钟和10分钟或至椰菜花软，捞起备用。Bring a large pot of salted water to a boil. Transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. Drain.

咖喱酱做法：将所有咖喱酱材料放入搅拌器内搅拌成茸。Make the curry sauce: In a blender or food processor, combine curry sauce ingredients, puree until smooth.

在锅内热少许橄榄油，以中火爆咖喱酱料约2分钟至香。加入椰菜花和马铃薯粒，炒匀。Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes.

加入冷冻青豆和樱桃番茄，煮2-3分钟。吃前加入原味酸乳酪，稍微加热即可。Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes. Just before serving, stir in the yogurt and reheat gently.