Veggie Curry Casserole Recipe - Allrecipes.com
  • READY IN 55 mins

Veggie Curry Casserole

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Nov 04, 2010

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 what will end up being a great recipe.

 

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Nutrition

  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 39.8 g
  • 13%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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