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Curried Vegetable Casserole Recipe

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Curried Vegetable Casserole Recipe

Prep Time: Cook Time:

Ingredients

  • Carrots, raw | 2.00 medium
  • White potatoes, raw | 2.00 potato medium 2-1/4" to 3-1/4" dia
  • Cauliflower, raw | 0.25 floweret
  • Onions raw | 1.00 slice, medium 1/8" thick
  • Corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt | 1.00 cup
  • Broccoli flower clusters, raw | 1.00 floweret
  • Brussels sprouts, raw | 6.00 sprout
  • Drinking tap water | 1.50 cup 8 fl oz
  • Spices, bay leaf | 1.00 tsp, crumbled
  • whole grain yellow cornflour | 1.00 oz
  • Spices, curry powder | 1.50 tsp
  • Bread crumbs, dry | 0.25 cup
  • Sesame seeds, whole, dried | 0.33 tbsp
  • Non fat evaporated milk, canned | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 243.07 mg

Fat per serving: 1.80 g

Saturated fat per serving: 0.37 g

Protein per serving: 10.67 g

Sodium per serving: 174.17 mg

Cholesterol per serving: 2.56 g

Instructions

  1. Preheat the oven to 200ºC.
  2. Place all of the vegetables, water and bay leaf in a large saucepan and boil for 5 minutes (lid on).
  3. Thicken the mixture with the cornflour, add canned evaporated
  4. skim milk and curry powder.
  5. Remove the bay leaf and pour the mixture into an ovenproof dish.
  6. Top with the breadcrumbs and sesame seeds and bake.

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