Winter Vegetable Curry

Name: Winter Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tsp vegetable oil; 0.75 cup chopped onion; 2.5 tsp curry powder; 1 tsp ground cumin; 1 pinch dried crushed red pepper flakes; 1 cup evaporated skim milk; 2 cup 1-inch cubes peeled potatoes; 2 cup chopped; 2 cup broccoli florets; 2 cup carrots; 1 cup cauliflower floret; 4 cup hot cooked rice; 0.25 cup cilantro leaf

A South Asian curry of evaporated skim milk, broccoli florets and carrots, seasoned with curry powder and cumin and simmered on the stove.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes.
10 min
2
Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil.
1 min
3
Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes.
15 min
4
Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes.
7 min
5
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.