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Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce are curry roasted vegetables with coconut rice and a curry spiced yogurt sauce!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian
Keyword: cauliflower, broccoli, sweet potato, coconut rice, vegetarian dinner, vegetarian, main dish
Servings: 4 servings
Calories: 591kcal
Author: Taylor

Ingredients

For the curry roasted vegetables:

  • 1 head of cauliflower cut into bite-sized pieces
  • 1 small head of broccoli cut into bite-sized pieces
  • 1 sweet potato peeled and diced
  • 1 red onion sliced
  • 4 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric
  • 3 cloves garlic minced
  • 1 teaspoon salt

For the coconut rice:

  • 1 ½ cups white jasmine rice
  • 1 14 ounce can full-fat coconut milk
  • 1 ¼ cups water
  • 1 teaspoon salt

For the curry yogurt sauce:

  • 1 cup plain yogurt
  • 1 tablespoon mayonnaise
  • Juice from 1 lime
  • 1 tablespoon curry powder
  • ½ teaspoon garlic powder
  • Salt to taste

Instructions

Roast the veggies:

  • Preheat oven to 425 degrees. Prep two large baking sheets. I like to line mine with aluminum foil to make cleanup easier.
  • In a large bowl, combine vegetables, olive oil, curry powder, turmeric powder, garlic, and salt. Toss well to combine.
  • Evenly distribute vegetables between the two baking sheets.
  • Place in preheated oven and bake for 40 minutes, stirring them and rotating the pans after 20 minutes.

Make the coconut rice:

  • While the vegetables are roasting, make the coconut rice.
  • Combine rice, coconut milk, water, and salt in a medium pot over medium-high heat.
  • Bring to a boil, reduce heat to low, and cover.
  • Cook 18-20 minutes, until rice is cooked through, stirring occasionally.

Make the yogurt sauce:

  • To make the curry yogurt sauce, combine all curry yogurt sauce ingredients and stir well.
  • To serve, ladle rice into each bowl or place and top with curried vegetables. Drizzle with curry yogurt sauce. Enjoy!

Nutrition

Calories: 591kcal | Carbohydrates: 89g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 1337mg | Potassium: 1357mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5663IU | Vitamin C: 209mg | Calcium: 241mg | Iron: 5mg