蔬菜香料饭Festive Vegetable Pilaf

取一大炒锅，以中火融化酥油，放入洋葱拌炒4-5分钟直到变软与透明。加入咖喱酱和咖喱粉拌炒至香。In a large wok, melt ghee on medium heat. Stir fry onions for 4-5 minutes till soft and transparent. Add in curry paste and curry powder, stir till fragrant.

加入花椰菜与茄子，轻轻搅拌至上色，放入萝卜和红椒。Mix in cauliflower and eggplant. Stir gently till well coated in the paste. Add carrot and capsicum.

轻轻搅拌米饭。将淡奶、蔬菜汤和盐混合一起，调成2½杯汁液。把汁液倒入米饭中轻轻搅拌均匀，开火煮滚后转小火，盖上锅焖煮约15分钟直到米饭和蔬菜变软为止。 Gently stir the rice. Combine evaporated milk, vegetable stock and salt to make up 2½ cups liquid. Add liquid to the rice and stir through gently, bring to boil. Reduce to low heat. Cover and simmer for about 15 minutes till rice and vegetables are tender.

放入樱桃番茄、豌豆、蔓越莓和葡萄干，盖上锅盖继续煮4–5分钟。Fold in tomatoes, peas, cranberries and raisins. Cover and cook for another 4-5 minutes.

熄火，盖上锅盖15分钟，让蒸汽继续焖煮菜肴。Off heat and leave covered for 15 minutes for the dish to finish cooking in its own steam.

食用前用叉子轻轻地扒松米饭，以优格作为装饰。Fluff up rice gently with a fork. Garnish and serve with yoghurt.