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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is really satisfying on a cold day. It's creamy but low fat. Ingredients:
1 teaspoon vegetable oil |
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 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) |
1/4 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.
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