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

Recipe - UPTOWN MINNEAPOLIS

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

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!

10 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

FOR THE CURRY ROASTED VEGETABLES: 1 head of cauliflower, cut into bite-sized pieces

White Cauliflower Head, 1 Each

Add White Cauliflower Head to Favorites.Add White Cauliflower Head to Favorites.

$5.19

1 small head of broccoli, cut into bite-sized pieces

Broccoli Crowns, 0.75 Pound

Add Broccoli Crowns to Favorites.Add Broccoli Crowns to Favorites.

$3.14 avg/ea$4.19/lb

1 sweet potato, peeled and diced

Bulk Red Garnet Sweet Potatoes, 0.75 Pound

Add Bulk Red Garnet Sweet Potatoes to Favorites.Add Bulk Red Garnet Sweet Potatoes to Favorites.

$2.02 avg/ea$2.69/lb

1 red onion, sliced

Red Onions, 1 Pound

Add Red Onions to Favorites.Add Red Onions to Favorites.

$2.69 avg/ea$2.69/lb

4 tablespoons olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Add L&B Extra Virgin Olive Oil to Favorites.Add L&B Extra Virgin Olive Oil to Favorites.

$13.29$0.79/oz

2 tablespoons curry powder

L&B Curry Madras Seasoning, 2 Ounce

Add L&B Curry Madras Seasoning to Favorites.Add L&B Curry Madras Seasoning to Favorites.

$8.49$4.25/oz

1 tablespoon turmeric

L&B Turmeric, 1.5 Ounce

Add L&B Turmeric to Favorites.Add L&B Turmeric to Favorites.

$6.39$4.26/oz

3 cloves garlic, minced

Fresh Garlic Bulb, 0.2 Pound

Add Fresh Garlic Bulb to Favorites.Add Fresh Garlic Bulb to Favorites.

$1.44 avg/ea$7.19/lb

1 teaspoon salt

Morton Fine Sea Salt, 17.6 Ounce

Add Morton Fine Sea Salt to Favorites.Add Morton Fine Sea Salt to Favorites.

$4.99$0.28/oz

FOR THE COCONUT RICE: 1 ½ cups white jasmine rice

L&B Organic White Jasmine Rice, 1 Pound

Add L&B Organic White Jasmine Rice to Favorites.Add L&B Organic White Jasmine Rice to Favorites.

$4.59$4.59/lb

1 (14-ounce) can full-fat coconut milk

Geisha Original Coconut Milk, 14 Ounce

Add Geisha Original Coconut Milk to Favorites.Add Geisha Original Coconut Milk to Favorites.

$3.09$0.22/oz

1 ¼ cups water

L&B Spring Water, 20 Ounce

Add L&B Spring Water to Favorites.Add L&B Spring Water to Favorites.

$1.09$0.05/oz

1 teaspoon salt

Morton Fine Sea Salt, 17.6 Ounce

Add Morton Fine Sea Salt to Favorites.Add Morton Fine Sea Salt to Favorites.

$4.99$0.28/oz

FOR THE CURRY YOGURT SAUCE: 1 cup plain yogurt

Chobani Whole Milk Plain Greek Yogurt - Blended, 32 Ounce

Add Chobani Whole Milk Plain Greek Yogurt - Blended to Favorites.Add Chobani Whole Milk Plain Greek Yogurt - Blended to Favorites.

$6.99$0.22/oz

1 tablespoon mayonnaise

Hellmann's Real Mayonnaise, 15 Ounce

Add Hellmann's Real Mayonnaise to Favorites.Add Hellmann's Real Mayonnaise to Favorites.

$5.09$0.34/oz

Juice from 1 lime

Limes, 0.33 Pound

Add Limes to Favorites.Add Limes to Favorites.

$1.05 avg/ea$3.19/lb

1 tablespoon curry powder

L&B Curry Madras Seasoning, 2 Ounce

Add L&B Curry Madras Seasoning to Favorites.Add L&B Curry Madras Seasoning to Favorites.

$8.49$4.25/oz

½ teaspoon garlic powder

L&B Garlic Powder, 2.4 Ounce

Add L&B Garlic Powder to Favorites.Add L&B Garlic Powder to Favorites.

$7.79$3.25/oz

Salt, to taste

Morton Fine Sea Salt, 17.6 Ounce

Add Morton Fine Sea Salt to Favorites.Add Morton Fine Sea Salt to Favorites.

$4.99$0.28/oz

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!