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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Kyle of the Spa at Doral in Miami uses evaporated skim milk in this and many other dishes; it imparts a rich creaminess with almost no fat. 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) |
Directions:
1. 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 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.
2. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
3. Per Serving: calories, 425; total fat, 3 g; saturated fat, 0; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
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