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 3 cups broccoli or cauliflower florets 2 cups thin diagonal carrot slices 4 cups hot cooked rice (preferably basmati) 1/4 cup cilantro leaves (optional)
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 or cauliflower and carrots. 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.
