Ellen Anders
Big Bend, Wisconsin
Broccoli and Corn in Gingered Curry Cream
Whipped cream and ginger add a rich flavor to this no-mess side dish that’s made using broccoli and corn.
Broccoli and Corn in Gingered Curry Cream
- Prep Time 20 min
- Total 20 min
- Ingredients 14
- Servings 8
Ingredients
- 2 tablespoons butter or margarine
- 4 cups frozen broccoli florets
- 2 pkg (10 oz each) frozen corn & butter sauce, thawed
- 1/4 cup water
- 1/2 cup whipping cream or half-and-half
- 1 teaspoon curry powder
- 1 teaspoon minced garlic in water (from 4.5 oz jar)
- 1 teaspoon grated gingerroot
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 lemon, cut into 8 wedges
Garnish, if desired
- 2 teaspoons grated lemon peel
- 8 green onion fans
- 8 red bell pepper rings
Instructions
-
Step1In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally.
-
Step2In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired.
Nutrition
180
Calories
10g
Total Fat
4g
Protein
19g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 30mg
- 10%
- Sodium
- 380mg
- 16%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 60%
- 60%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Fat;- Bake-Off is a registered trademark of The Pillsbury Company ©2011
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