Veggie Curry Casserole Recipes
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.
Provided by DLUTINSKI
Categories Side Dish Vegetables
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- 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.
- 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.
- Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 39.8 g, Cholesterol 31.8 mg, Fat 10.9 g, Fiber 7.6 g, Protein 13.3 g, SaturatedFat 6.7 g, Sodium 208.3 mg, Sugar 8.3 g
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