Veggie Curry Casserole

11 ingredients
4 steps

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 (optional)
  • 1 cup milk
  • 1/2 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

Directions

  1. 1
    Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  2. 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. 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. 4
    Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

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