Vegetarian

Winter Vegetable Curry takes several minutes to prepare.

Winter Vegetable Curry takes several minutes to cook.

Winter Vegetable Curry makes 4 servings.

The ingredients for Winter Vegetable Curry are:

* 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)

Here is how you make Winter Vegetable Curry:

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 turnips and 1 cup tomatoes. Cover; simmer until turnips 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. Number of Servings: 4Recipe submitted by SparkPeople user CORYPHELLA.

The nutritional information for Winter Vegetable Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 258.5

• Total Fat: 2.0 g
• Cholesterol: 2.6 mg
• Sodium: 192.2 mg
• Total Carbs: 51.8 g
• Dietary Fiber: 8.7 g
• Protein: 11.4 g