Veggie Curry Casserole

Categories: Casserole, Curry, Side, Vegetables

Ingredients

• 1 head cauliflower, broken into florets
• 3 potatoes, peeled and diced
• 2 garlic cloves
• salt and pepper to taste
• 1 cup peas
• 1 cup milk
• 1/2 cup cold vegetable stock
• 2 tbs butter
• 2 tbs flour
• 3 slices swiss cheese, torn into pieces
• 1 tbs curry powder, or more to taste

Directions

1. Preheat oven to 350 degrees. 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 5-7 minutes. Drain. Spread into the bottom of the prepared casserolse dish; season with salt and pepper. Scatter the pease over the mixture. Seat 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; continuecooking until hot. Slwoly 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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