You'll need a warm fire and a cold night to truly enjoy this delectable blend of tender, seasoned vegetables in a creamy sauce.

• 3/4 tsp. vegetable oil
• 1/2 cup onions, chopped
• 1-3/4 tsp. curry powder
• 3/4 tsp. ground cumin
• 1/8 tsp. red chili pepper flakes
• 2/3 cup evaporated skim milk
• 1-1/3 cups cooked potatoes, peeled and cut into 1 inch cubes
• 1-1/3 cups plum tomatoes, seeded and chopped
• 1-1/3 cups broccoli florets
• 1-1/3 cups carrots, sliced thin and diagnolly
• 2/3 cup cauliflower florets
• 2 Tbs. plus 2 tsp. fresh cilantro, chiopped

Created by: Chef Forrest D. Waldo, II C.E.C.

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 1/2 of the 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.

Sprinkle with remaining tomatoes and garnish with chopped cilantro.

Per serving: calories 156, fat 1.9g, 10% calories from fat, cholesterol 2mg, protein 7.9g, carbohydrates 29.8g, fiber 6.3g, sugar 12.5g, sodium 109mg, diet points 2.5.

Dietary Exchanges: Milk: 0.3, Vegetable: 2.8, Fruit: 0.0, Bread: 0.6, Lean meat: 0.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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