Ingredients

• 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)

Instructions

1. 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, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
2. Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.