Total Ratings: 6 Your Rating: 1
Curried Vegetables & Potatoes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Serves: 6
Ingredients 
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1/4 cup vegetable oil -
4 small Yukon Gold potatoes, scrubbed
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2 tablespoons unsalted butter
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2 large onions, cut into half moons
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1 tablespoon minced fresh ginger
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1 small jalapeno, seeded and minced
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4 teaspoons mild (Madras-style) curry powder
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2 large ripe tomatoes, peeled, seeded and diced
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1 cup Birds Eye® French Cut Green Beans, thawed
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1 cup Birds Eye® Artichoke Hearts, thawed
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1 cup Birds Eye® Sweet Kernel Corn, thawed
Cooking Instructions
- Heat the oil in a medium skillet over high heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown and barely tender, about 12 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Discard the oil.
- Add the butter to the skillet and melt over medium-high heat. Add the onions and cook, stirring occasionally, until golden and beginning to brown, about 7 minutes. Add the ginger, jalapeño, and curry and stir well. Add the tomatoes and 1/4 cup water. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the tomato juices thicken, about 10 minutes.
- Meanwhile, bring 2 cups water,broccoli, green beans, artichoke hearts and corn to a boil in a large saucepan over high heat. Cook until the vegetables are tender, about 4 minutes. Drain well.
- Stir vegetables and potatoes into the curry sauce. Simmer for 5 minutes or until heated through. Season with salt to taste.
Kitchen Tips
Recipe courtesy of Chef Marcus Samuelsson on behalf of Birds Eye® Vegetables.
Summer Corn Salsa
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Serves: 16
