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!
Servings: 4 servings
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
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!
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