Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Servings 4 servings
Prep Time 1 hour


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 teaspoon garlic powder
  • Salt, to taste


  1. Heat oven to 425 F. Prep two large baking sheets. I like to line mine with aluminum foil to make cleanup easier.

  2. 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.

  3. Place in oven and bake for 40 minutes, stirring the vegetables and rotating the pans after 20 minutes.

  4. While the vegetables are roasting, combine rice, coconut milk, water and salt in a medium pot over medium-high heat. 

  5. Bring to a boil, reduce heat to low, and cover.  

  6. Cook 18-20 minutes until rice is cooked through, stirring occasionally.

  7. To make the curry yogurt sauce, combine all curry yogurt sauce ingredients and stir well.

  8. To serve, ladle rice into each bowl or plate and top with curried vegetables. Drizzle with curry yogurt sauce. Enjoy!