Veggie Curry Casserole
Description
Cauliflower, potatoes, and peas baked in a creamy curry and cheese sauce describes this recipe.
Ingredients
•
1 head cauliflower, broken into florets
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3 potatoes, peeled and diced
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2 garlic cloves
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salt and ground black pepper to taste
•
1 cup peas
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1 cup milk
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1/2 cup cold vegetable stock
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2 tablespoons butter
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2 tablespoons flour
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3 slices Swiss cheese, torn into pieces
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1 tablespoon curry powder, or more to taste
Directions
1
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
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.
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.
4
Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.