Cheesy Dry Curried Vegetables

I've used the potato puree to thicken the curry sauce, and it enhance the flavor of the dish too. Have a try today.

Ingredients

• broccoli    西兰花
• potato    马铃薯
• brinjal    茄子
• carrot    胡萝卜
• celery    西芹
• bean curd sheet    腐竹
• ginger    姜
• garlic   蒜
• onion    洋葱
• curry powder    咖哩粉
• milk    牛奶
• salt    盐
• light soy sauce    酱油
• pepper    胡椒
• shredded cheese    芝士丝

Steps 

1. Soak the bean curd sheet into water to soften.     腐竹浸水袍软。
2. Cut the ingredients into desire size.    把材料切成喜欢的大小。
3. Steam the potato and brinjal to cooked and soft.    马铃薯和茄子蒸软。
4. Smash the potato to puree.    马铃薯压烂成泥。
5. Heat up a pan with some cooking oil.    烧热锅下油。
6. Saute the ginger, onion and garlic, then the curry powder  to fragrant.    爆香姜、蒜和洋葱，然后加入咖哩粉炒香。
7. Pour in the milk and mix thoroughly .    倒入牛奶搅匀。
8. Add the potato puree and stir evenly.    加入马铃薯泥拌匀。
9. Season with light soy sauce, pepper and salt (if necessary).    以酱油、胡椒和盐(视情况而定)调味。   
10. Toss in the broccoli, carrot, celery, bean curd sheet and brinjal. Mix well and make sure the vegetables are coated with curry sauce.    放入西兰花、胡萝卜、西芹、腐竹和茄子，兜匀直到表明裹上咖哩酱。
11. Move them into a baking tray, sprinkle some cheese on top. Bake at 150°C for about 10 minutes.   倒烤碗，洒些芝士在上面，以150°C烘大概10分钟。