Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce
Servings:*
4 servingsIngredients
- 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 tablespoon 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 teaspoons garlic powder
- Salt, to taste
Directions
-
Heat oven to 425 F. 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 oven and bake for 40 minutes, stirring the vegetables and rotating the pans after 20 minutes.
-
While the vegetables are roasting, 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.
-
To make the curry yogurt sauce, combine all curry yogurt sauce ingredients and stir well.
-
To serve, ladle rice into each bowl or plate and top with curried vegetables. Drizzle with curry yogurt sauce. Enjoy!