Indian-Inspired Cauliflower and Potato Casserole

This is my nod to the Indian dish Aloo Gobi. I sometimes add cooked chicken to make it a one-pot dinner.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step: 2

Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.

Step: 3

Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.

Step: 4

Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.

Per Serving: 284 calories; protein 4.1g; carbohydrates 16.4g; fat 23.4g; cholesterol 20.9mg; sodium 367.7mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .