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. ---------------------------------------------------------------------------
Nutrition
Ingredients
