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!