Curry – Vegetable – Pan

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes and cut in half lengthways, divide the cauliflower into florets and halve them lengthways as well.
Mix the oil, garlic pepper, salt, curry and paprika powder and spread a thin layer on the bottom of a baking dish.
Place the potatoes in the baking dish with the cut surface facing down, spread the cauliflower between them, also with the cut surface facing down. Brush the vegetables with the oil mixture.
Mix the stock and cream and season with the spices to taste.
Bake the vegetables in the preheated oven at 180 ° C for about 50 minutes.
This goes well with rice or baguette bread.
Also very tasty as an accompaniment to grilled or pan-fried foods.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.