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Indian Curry Vegetable Rice Bowls with Curry Yogurt SauceIndian Curry Vegetable Rice Bowls with Curry Yogurt Sauce
Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Turn ordinary vegetables into a flavorful, satisfying dinner with this easy recipe from Twin Cities food blogger greens & chocolate.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce
Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce
Prep Time10 Minutes
Servings4
Cook Time60 Minutes
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
Directions
  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!
10 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE CURRY ROASTED VEGETABLES: 1 head of cauliflower, cut into bite-sized pieces
White Cauliflower Head
White Cauliflower Head, 1 Each
$4.99
1 small head of broccoli, cut into bite-sized pieces
Broccoli Crowns
Broccoli Crowns, 0.75 Pound
$2.99 avg/ea$3.99/lb
1 sweet potato, peeled and diced
Bulk Red Garnet Sweet Potatoes
Bulk Red Garnet Sweet Potatoes, 0.75 Pound
$1.87 avg/ea$2.49/lb
1 red onion, sliced
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
4 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons curry powder
L&B Curry Madras Seasoning
L&B Curry Madras Seasoning, 2 Ounce
$8.29$4.15/oz
1 tablespoon turmeric
L&B Turmeric
L&B Turmeric, 1.5 Ounce
$6.19$4.13/oz
3 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
FOR THE COCONUT RICE: 1 ½ cups white jasmine rice
L&B Organic White Jasmine Rice
L&B Organic White Jasmine Rice, 1 Pound
$4.49$4.49/lb
1 (14-ounce) can full-fat coconut milk
Geisha Original Coconut Milk
Geisha Original Coconut Milk, 14 Ounce
$2.99$0.21/oz
1 ¼ cups water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
1 teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
FOR THE CURRY YOGURT SAUCE: 1 cup plain yogurt
Chobani Whole Milk Plain Greek Yogurt - Blended
Chobani Whole Milk Plain Greek Yogurt - Blended, 32 Ounce
$6.99$0.22/oz
1 tablespoon mayonnaise
Hellmann's Real Mayonnaise
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Juice from 1 lime
Limes
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
1 tablespoon curry powder
L&B Curry Madras Seasoning
L&B Curry Madras Seasoning, 2 Ounce
$8.29$4.15/oz
½ teaspoon garlic powder
L&B Garlic Powder
L&B Garlic Powder, 2.4 Ounce
$7.59$3.16/oz
Salt, to taste
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz

Directions

  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!