Step 1

Preheat oven to 425 degrees. Prep two large baking sheets. I like to line mine with aluminum foil to make cleanup easier.

Step 2

In a large bowl, combine vegetables, olive oil, curry powder, turmeric powder, garlic, and salt. Toss well to combine.

Step 3

Evenly distribute vegetables between the two baking sheets.

Step 4

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

Step 5

While the vegetables are roasting, make the coconut rice.

Step 6

Combine rice, coconut milk, water, and salt in a medium pot over medium-high heat.

Step 7

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

Step 8

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

Step 9

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

Step 10

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