Winter Vegetable Curry

• 1 teaspoon vegetable oil
• 34 cup chopped onion
• 2 12 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)
• 14 cup cilantro leaf (optional)

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.

vegetable oil, onion, curry powder, ground cumin, red pepper, milk, potatoes, tomatoes, broccoli florets, carrots, cauliflower floret, rice, cilantro leaf

Taken from www.food.com/recipe/winter-vegetable-curry-15279 (may not work)