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Vegetable curry casserole

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Ingredients for 4 servings:

  • 600 g boiled jacket potatoes
  • 750 g mixed vegetables, cleaned (e.g. carrots, broccoli, cauliflower, kohlrabi) fresh or frozen
  • 1 cup of cream
  • 1 cup sour cream
  • 3 tsp curry powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for curry fans

Peel and slice the potatoes. Cut the vegetables into bite-sized pieces and pre-cook in salted water until al dente. Place them in a casserole dish with the potatoes and toss to combine. Mix the cream with the sour cream and curry powder, and season generously with salt and pepper. Pour this sauce over the potato and vegetable mixture and bake at 200°C for about 20-25 minutes. If you want to prepare this dish with meat, you can top the casserole with pre-cooked Nuremberg sausages or pre-cooked meatballs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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