Veggie Curry Casserole

Cauliflower, potatoes, and peas baked in a creamy curry and cheese sauce describes this recipe.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 301 Calories

Ingredients

• 1 cup milk
• 2 tablespoons butter
• salt and ground black pepper to taste
• 3 potatoes, peeled and diced
• 2 tablespoons flour
• 2 garlic cloves
• 1 head cauliflower, broken into florets
• 1 cup peas
• 1 tablespoon curry powder, or more to taste
• 3 slices Swiss cheese, torn into pieces
• 0.5 cup cold vegetable stock

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Step 2

Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.

Step 3

Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.

Step 4

Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.