1. Break the cauliflower into florets, dice onion and carrot, mince ginger, and cook peas
2. Pour vegetable oil into the pot, add minced ginger and diced onion to create the aroma, then add cauliflower and carrots and stir well
3. Pour in the canned tuna, add the soup together, add curry powder, soy sauce, salt, a little sugar to taste, stir and stir evenly
4. Pour in the broth or water, bring to a boil, cover and simmer for 3 minutes
5. Add curry cubes, thicken with curry cubes, sprinkle with cooked peas
