Winter Vegetable Curry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3/4 cup chopped onion
- 1 teaspoon ground cumin
- 1 teaspoon vegetable oil
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 2 1/2 teaspoons curry powder
- generous pinch of dried crushed red pepper
Preparation 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. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired. Per Serving: calories, 425; total fat, 3 g; saturated fat, 0; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired. Per Serving: calories, 425; total fat, 3 g; saturated fat, 0; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
