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Indian-Inspired Cauliflower and Potato Casserole

Rated as 4.75 out of 5 Stars
7

"This is my nod to the Indian dish Aloo Gobi. I sometimes add cooked chicken to make it a one-pot dinner."
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Ingredients

1 h 20 m servings 284
Original recipe yields 10 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.
  3. Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
  4. Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.

Nutrition Facts


Per Serving: 284 calories; 23.4 16.4 4.1 21 368 Full nutrition

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Reviews

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Yes I will make it again but I must admit I tweaked it because of what I have/had on hand. I do not use condensed soup. So I made a roux and thinned it with beef broth to make a medium white sau...

Probably the best potato casserole ever!! I had to substitute 1% milk for the coconut milk and cream of mushroom soup for the cream of chicken as I had neither. I added approx. 1tbsp of chicke...