1 teaspoon vegetable oil
3/4 cup chopped onion
2 1/2 teaspoons curry powder (increase to taste)
1 teaspoon ground cumin (increase to taste)
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)

1 teaspoon vegetable oil 3/4 cup chopped onion 2 1/2 teaspoons curry powder (increase to taste) 1 teaspoon ground cumin (increase to taste) 1 cup evaporated skim milk 2 cup s 1-inch cubes peeled potatoes 2 cup s chopped seeded plum tomatoes 2 cup s broccoli florets 2 cup s thin diagonal carrot slices 1 cup cauliflower florets 4 cup s 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, 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.