• 1/4 cup vegetable oil
• 4 small Yukon Gold potatoes, scrubbed
• 2 tablespoons unsalted butter
• 2 large onions, cut into half moons
• 1 tablespoon minced fresh ginger
• 1 small jalapeno, seeded and minced
• 4 teaspoons mild (Madras-style) curry powder
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup Birds Eye® French Cut Green Beans, thawed
• 1 cup Birds Eye® Artichoke Hearts, thawed
• 1 cup Birds Eye® Sweet Kernel Corn, thawed

1. 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.
2. 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.
3. 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.
4. Stir vegetables and potatoes into the curry sauce. Simmer for 5 minutes or until heated through. Season with salt to taste. 

Recipe courtesy of Chef Marcus Samuelsson on behalf of Birds Eye® Vegetables.