Veggie Curry Casserole
I created this dish because my boyfriend is from South Africa and always wants curry, so I took some of his favorite ingredients and I Americanized it, but he loves it so I thought I would share. It's warm and comforting on cold nights and reheats well.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1head cauliflower, broken into florets
- 3potatoes, peeled and diced
- 2garlic cloves
- salt and ground black pepper to taste
- 1cup peas
- 1cup milk
- ½cup cold vegetable stock
- 2tablespoons butter
- 2tablespoons flour
- 3slices Swiss cheese, torn into pieces
- 1tablespoon curry powder, or more to taste
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.