Heat oil in large nonstick skillet. Cook onion in oil until tender, about 10 minutes. Stir in curry, cumin and red pepper. Stir in half and half. Add potatoes and 1 cup of the tomatoes. Cover and simmer 10 minutes, stirring occasionally. Add broccoli and carrots. Cover and simmer about 7 minutes, stirring occasionally. Season with salt and pepper. Serve over rice. Sprinkle with remaining tomatoes and cilantro. Yield: 4 servings.
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|Serving Size: 1 Serving (2988g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 638 (26%)|
|Amt Per Serving||% DV|
|Total Fat 70.9g||95 %|
|Saturated Fat 36.3g||182 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 179.1mg||55 %|
|Sodium 1638.1mg||56 %|
|Potassium 3513.2mg||92 %|
|Total Carbohydrate 399g||117 %|
|Dietary Fiber 34.2g||137 %|
|Sugars, other 364.8g|
|Protein 57.2g||82 %|
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Calories per serving: 2438
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