Veggie Curry Casserole1 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 55 min
“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.” - by DLUTINSKI
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 300 cal
- 10.9 g
- 39.8 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I prepared this recipe exactly according to the recipe and it was very bland. Next time I will add more curry. I will also add onions and use coconut milk instead of regular milk. A good base for w..." See morehat will end up being a great recipe."
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