Winter Vegetable Curry Recipe

Name: Winter Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; ¾ cup chopped onion; 2 ½ 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); ¼ cup cilantro leaf (optional)

Servings: persons

1 teaspoon vegetable oil
¾ cup chopped onion
2 ½ 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)
¼ 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.

951

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon vegetable oil, ¾ cup chopped onion, 2 ½ teaspoons curry powder, 1 teaspoon ground cumin, and more.

Yes, Winter Vegetable Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Vegetable Curry

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