Winter Vegetable Curry
- Number of Servings: 4
Ingredients
* 1 teaspoon vegetable oil * 3/4 cup chopped onion * 2 1/2 teaspoons curry powder * 1 teaspoon ground cumin * Generous pinch of dried crushed red pepper * 1 cup evaporated skim milk * 2 cups 1-inch cubes peeled potatoes * 2 cups chopped seeded plum tomatoes * 2 cups broccoli florets * 2 cups thin diagonal carrot slices * 1 cup cauliflower florets * 4 cups hot cooked rice (preferably basmati) * 1/4 cup cilantro leaves (optional)
Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add turnips and 1 cup tomatoes. Cover; simmer until turnips are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user CORYPHELLA.
Nutritional Info Amount Per Serving
- Calories: 258.5
- Total Fat: 2.0 g
- Cholesterol: 2.6 mg
- Sodium: 192.2 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 8.7 g
- Protein: 11.4 g
Member Reviews