Veggie Curry Casserole

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.

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.

Per Serving: 301 calories; protein 13.3g; carbohydrates 39.8g; fat 10.9g; cholesterol 31.8mg; sodium 208.3mg.

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

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