Winter Vegetable Curry

Name: Winter Vegetable Curry
Ingredients: 1 teaspoon vegetable oil; 34 cup chopped onion; 2 12 teaspoons curry powder; 1 teaspoon ground cumin; 1 pinch dried crushed red pepper flakes; 1 cup evaporated skim milk; 2 cups 1-inch cubes peeled potatoes; 2 cups chopped, seeded plum tomatoes; 2 cups broccoli florets; 2 cups carrots, cut in thin diagonal slices; 1 cup cauliflower floret; 4 cups hot cooked rice (preferably basmati); 14 cup cilantro leaf (optional)

13 ingredients

12 steps

Ingredients

1 teaspoon vegetable oil
34 cup chopped onion
2 12 teaspoons curry powder
1 teaspoon ground cumin
1 pinch dried crushed red pepper flakes
1 cup evaporated skim milk
2 cups 1-inch cubes peeled potatoes
2 cups chopped, seeded plum tomatoes
2 cups broccoli florets
2 cups carrots, cut in thin diagonal slices
1 cup cauliflower floret
4 cups hot cooked rice (preferably basmati)
14 cup cilantro leaf (optional)

Directions

1

Heat oil in large nonstick skillet over medium-low heat.
2

Add onion, cook until tender, stirring occasionally, about 10 minutes.
3

Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute.
4

Add milk; bring to boil.
5

Add potatoes and 1 cup tomatoes.
6

Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes.
7

Add broccoli, carrots and cauliflower.
8

Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes.
9

Season with salt and pepper.
10

Divide rice among 4 plates.
11

Top with curry.
12

Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.