Veggie Curry Casserole

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a casserole dish.
• 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.
• 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.
• bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. serve hot.