Name: Creamy Coconut Milk Vegetable Curry Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5
Cuisine: US
Ingredients: 1 head cauliflower, broken into florets; 3 medium potatoes, peeled and diced; 2 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 1 cup frozen peas; 1 cup whole milk; 1/2 cup cold vegetable stock; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 3 slices Swiss cheese, torn into pieces; 1 tablespoon curry powder, or more to taste

A comforting and aromatic casserole, where the warmth of curry meets the creamy indulgence of a cheesy white sauce, all enveloping a medley of garden-fresh vegetables. Perfect for chilly evenings, this dish offers a delightful twist on traditional curry flavors with a touch of comforting familiarity.

Follow The Directions

01

Step

5 mins

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish. (5 minutes)

02

Step

15 mins

Bring a large pot of lightly salted water to a boil. Add the cauliflower, potatoes, and minced garlic. Parboil for 5-7 minutes, until slightly tender. Drain well and transfer to the prepared casserole dish. Season generously with salt and pepper. Sprinkle the frozen peas evenly over the vegetables. (15 minutes)

03

Step

8 mins

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the cold vegetable stock until smooth. Slowly stir in the milk, ensuring there are no lumps. Continue cooking, stirring constantly, until the sauce begins to thicken. (8 minutes)

04

Step

5 mins

Reduce heat to low. Add the torn Swiss cheese to the sauce, stirring until completely melted and the sauce is smooth and creamy. Season with curry powder, salt, and pepper to taste. (5 minutes)

05

Step

2 mins

Pour the cheesy curry sauce evenly over the vegetable mixture in the casserole dish. Cover the dish tightly with aluminum foil. (2 minutes)

06

Step

25 mins

Bake in the preheated oven for 20 minutes, or until the vegetables are tender and the sauce is bubbly. Remove the foil for the last 5 minutes of baking to allow the top to lightly brown. (25 minutes)

07

Step

5 mins

Let stand for 5 minutes before serving hot.

For a richer flavor, try using Gruyere or Emmental cheese in place of Swiss.
Feel free to add other vegetables like carrots, broccoli, or bell peppers to customize this dish.
If you prefer a spicier curry, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.