Winter Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Winter Vegetable Curry calories by ingredient
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Number of Servings: 4


    Oil Spray
    3/4 cup chopped onion
    2 1/2 teaspoons curry powder
    1 teaspoon ground cumin
    1 pinch dried crushed red pepper flakes
    1 cup evaporated semi 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
    1/4 cup cilantro leaf (optional)


Spray pan with spray oil. 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 potatoes and 1 cup tomatoes.

Cover; simmer until potatoes 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.

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

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

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