Winter Vegetable Curry

* 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.