Indian Rice Bowls with Curry Yogurt Sauce

Indian Rice Bowls with Curry Yogurt Sauce are curry roasted vegetables with coconut rice and a curry spiced yogurt sauce! This healthy and filling rice bowl recipe is one of our family favorites and is also great for meal prep.

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

If I’m ever in doubt of what to make for dinner, I make a rice bowl.  I’ll take whatever veggies we have in the fridge and cook up some rice, quinoa, lentils or some kind of grain.  If we have meat in the fridge or freezer I’ll sometimes add chicken, fish, or beef but bowls definitely don’t need meat.  My BBQ Chicken Rice Bowls and Greek Turkey Rice Bowls are always a favorite, but the veggies and grains are usually the stars in my bowls.  Especially these Indian Rice Bowls.  

Wait, I take that back.  The SAUCE is ALWAYS the star in my bowls.  In my book (of bowls), if there isn’t sauce, it’s not much of a bowl.  It’s what ties everything together and give the bowl that craveable factor.  Sometimes the sauce for me is just some Sriracha mixed with plain yogurt and lime juice.  Simple and delicious.

Other times, such as in my recipe for Shrimp Burrito Bowls, I make my special creamy cilantro sauce which, after dousing our bowls with it, I proceed to put it on my eggs every day until it’s gone.  I’m just kinda weird like that.

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Today I’m sharing a healthy bowl recipe with you for Indian Rice Bowls with Curry Yogurt Sauce and I’m insisting (maybe even begging) that you make this sauce! If you like Indian food, you are going to love it. It’s insane! Better yet - it’s insanely easy.

Ingredients in Indian Curry Rice Bowls

The ingredients for this Indian rice bowl are simple ingredients that I can find at my local grocery store.

Vegetables - I use cauliflower, sweet potatoes, red onion, and broccoli for this Indian Curry Rice Bowl recipe. Honestly, you can use whatever vegetables you love! I think in the summer, zucchini and summer squash would be delicious. Butternut squash, brussels sprouts, red bell peppers, green beans, and potatoes would all be delicious.

Spices - I use curry powder, turmeric, and fresh garlic to season the vegetables and the curry sauce. Fun fact: curry powder is comparable to garam masala.

Jasmine Rice - I love this long grain rice for making coconut rice. Basmati rice will work well, too.

Coconut milk - full fat coconut milk (the canned kind) is perfect for fluffy and rich coconut rice. It lends a sweetness to the whole dish that complements the curry vegetables well.

Mayonnaise and Plain Yogurt - a combination of yogurt and mayonnaise keep the curry sauce creamy and a little bit tangy. You can use Greek yogurt or sour cream in stead of plain yogurt, if that's what you prefer or have on hand.

Lime Juice - fresh lime juice adds a freshness to the curry yogurt sauce.

How to Make Indian Rice Bowls

Prep the Vegetables. To start, preheat the oven and chop the vegetables into bite-sized pieces. Combine the vegetables with the spices and olive oil, and then divide between two baking sheets. I like to use two baking sheets so they can spread out and properly roast.

Roast the Vegetables. Roast the veggies at 425 for 40 minutes.

Make the Rice. While the veggies are roasting, cook the rice. Combine the rice, coconut milk, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium heat, cover, and let cook 18-20 minutes, stirring occasionally.

Make the Curry Sauce. In a small bowl, combine the mayonnaise, yogurt, curry powder, garlic powder, lime juice and salt. Refrigerate until you're ready to use it.

Assemble. Once everything is done cooking, assemble the bowls. Place your desired amount of rice in a bowl and top with the veggies and a drizzle of curry sauce. Enjoy!

Storage. Store leftovers in airtight containers in the fridge for 4-5 days.

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Indian Bowls Variations and Tips

Multitask - this delicious rice bowl recipe has three components, but can easily be prepped/cooked simultaneously. I like to get the rice and vegetables cooking first, and then make the curry sauce while I am waiting for them to cook. You could also make the curry yogurt sauce in advance if you don't want to mess with that step during the cooking time.

Use brown rice - you can definitely use brown rice in this recipe, if you'd like. Just adjust the cooking time accordingly, as brown rice requires longer to cook.

Reheat - to reheat leftovers, place rice and vegetables in a microwave safe bowl and microwave for 60 seconds, and then an additional 15-30 seconds as necessary. Top with leftover curry sauce.

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Like this recipe?  Check these out, too!

Indian Curry Chicken Bowls

Pumpkin Peanut Chicken Curry

Grilled Curry Chicken

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

Indian Rice Bowls with Curry Yogurt Sauce are curry roasted vegetables with coconut rice and a curry spiced yogurt sauce!
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 591kcal


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


Roast the veggies:

  • Preheat oven to 425 degrees. 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 preheated oven and bake for 40 minutes, stirring them and rotating the pans after 20 minutes.

Make the coconut rice:

  • While the vegetables are roasting, make the coconut rice.
  • 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.

Make the yogurt sauce:

  • To make the curry yogurt sauce, combine all curry yogurt sauce ingredients and stir well.
  • To serve, ladle rice into each bowl or place and top with curried vegetables. Drizzle with curry yogurt sauce. Enjoy!


Store leftovers in an airtight container in the fridge for 4-5 days.


Calories: 591kcal | Carbohydrates: 89g | Protein: 16g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 1337mg | Potassium: 1357mg | Fiber: 11g | Sugar: 11g | Vitamin A: 5663IU | Vitamin C: 209mg | Calcium: 241mg | Iron: 5mg
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Indian Curry Vegetable Rice Bowls with Curry Yogurt Sauce

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