Winter Vegetable Curry

Mirj's Note:

This is really satisfying on a cold day. It's creamy but low fat.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 teaspoon vegetable oil
• ¾ cup chopped onion
• 2 ½ 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)
• ¼ 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.

Reviews

[the veggie plot]

I am sorry to say this was just way too sweet for me. So sweet it didn't taste like a curry. I'll keep hunting! It's always worth trying new things though.

[Countrywife]

This was fabulous! I made it exactly as written. It made a marvelous dinner for me, and heated up beautifully for DH when he got home from working late. I'm looking forward to the leftovers tomorrow for lunch.