Veggie Curry Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Veggie Curry Casserole Recipe). 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.

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 5

Yield: 5 servings

Veggie Curry Casserole Recipe

Ingredients

1 head cauliflower

broken into florets

3 potatoes

peeled and diced

2 garlic cloves

salt and ground black pepper to taste

1 cup peas

1 cup milk

½ cup cold vegetable stock

2 tablespoons butter

2 tablespoons flour

3 slices Swiss cheese

torn into pieces

1 tablespoon curry powder

or more to taste

Side Dish

Directions

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.

Nutritional Information

Veggie Curry Casserole Recipe

Servings Per Recipe:5

Calories: 300.5

% Daily Value *

Protein: 13.3g 27%

Carbohydrates: 39.8g 13%

Dietary Fiber: 7.6g 30%

Sugars: 8.3g

Fat: 10.9g 17%

Saturated Fat: 6.7g 33%

Cholesterol: 31.8mg 11%

Vitamin A Iu: 1127.5IU 23%

Niacin Equivalents: 5.5mg 42%

Vitamin B6: 0.7mg 46%

Vitamin C: 84.6mg 141%

Folate: 113.3mcg 28%

Calcium: 251mg 25%

Iron: 2.6mg 14%

Magnesium: 70.3mg 25%

Potassium: 1046.8mg 29%

Sodium: 208.3mg 8%

Thiamin: 0.3mg 31%

Calories From Fat: 98.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.