Asian

Winter Vegetable Curry is for Dinner.

Winter Vegetable Curry takes 20 minutes to prepare.

Winter Vegetable Curry takes 35 minutes to cook.

Winter Vegetable Curry makes 4 servings.

The ingredients for Winter Vegetable Curry are:

Oil Spray
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 semi 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
1/4 cup cilantro leaf (optional)

Here is how you make Winter Vegetable Curry:

Spray pan with spray oil. 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.Serve over rice, Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.Number of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Winter Vegetable Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.2

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 75.1 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 7.1 g
• Protein: 5.2 g

Winter Vegetable Curry is Asian cuisine.