July 9, 2026
URL: https://www.birdseye.com/recipes/dinner/vegetable-curry-10745
- Prep time 30 minutes
- Total time 30 minutes
- Servings 4
Ingredients
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1 bag (10.8 oz) Birds Eye® Steamfresh® Broccoli and Cauliflower
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2 tablespoons ghee
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2 teaspoons grated fresh ginger
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2 teaspoons chopped garlic
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1 cup chopped yellow onion
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1-1/2 tablespoons finely chopped Serrano pepper or jalapeno
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1 teaspoon kosher salt
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1 tablespoon curry powder
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2 teaspoons garam masala
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1-1/2 teaspoons ground black pepper
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1 can (14 oz each) coconut milk
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3 tablespoons almond butter
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1/2 cup salted cashews
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1/4 cup fresh cilantro
Nutrition Information
474 calories, 21g carbs
Directions
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Step one
Cook broccoli & cauliflower according to package directions. Set aside until ready to use.
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Step two
In a large skillet, heat ghee or vegetable oil over medium heat for 30 seconds. Stir in ginger and garlic and cook for about 30 seconds, or until fragrant. Add onion and chopped pepper. Season with salt and continue cooking until onions are translucent, 5 to 7 minutes. Stir in spices and cook 30 seconds.
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Step three
Pour in coconut milk and almond butter and stir gently to combine. Stir in the cooked broccoli & cauliflower. Season with more salt and pepper if desired.
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Step four
Top with chopped cashews and cilantro. Serve with basmati rice or flatbread.