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5
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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!
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
4
servings
Calories:
591
kcal
Author:
Taylor Ellingson
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
Instructions
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!
Notes
Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Calories:
591
kcal
|
Carbohydrates:
89
g
|
Protein:
16
g
|
Fat:
21
g
|
Saturated Fat:
4
g
|
Cholesterol:
9
mg
|
Sodium:
1337
mg
|
Potassium:
1357
mg
|
Fiber:
11
g
|
Sugar:
11
g
|
Vitamin A:
5663
IU
|
Vitamin C:
209
mg
|
Calcium:
241
mg
|
Iron:
5
mg