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Broccoli and Corn in Gingered Curry Cream

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By Pillsbury Kitchens
Updated Oct 20, 2016
Bake-Off® Contest 38, 1998
Ellen Anders
Big Bend, Wisconsin
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    In 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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