Built on a ready-to-use Masala Tomato Bliss, this curry delivers consistent, flavor-forward results with less prep. Roasted cauliflower adds caramelized depth, while frozen peas streamline production without compromising quality. Versatile applications—bowls, wraps, or as an side make it an easy fit across menus.

• Step 1

  Roast cauliflower in 400 degree oven for 20 minutes.

• Step 2

  Heat a large Dutch oven or pot over medium-high heat until hot, add the soup and coconut milk, along with salt and pepper, to taste. Cook, stirring occasionally, until slightly thickened 5 minutes.

• Step 3

  Stir in the peas and cauliflower. Simmer just until vegetables are warmed through and the sauce has thickened.

  
  

  To serve, spoon the rice into bowls, add stew and garnish with cilantro and almonds, if using.