A Spicy Red Pepper Curry Sauce made with roasted red bell peppers and served over fluffy white rice and roasted broccoli. So incredibly comforting and completely vegan and oil-free.
Anybody in the mood for some smoky roasted bell peppers turned into a delicious homemade and easy spicy curry sauce? Good. Me too. I hope you have your tastebuds ready, because this meal is total comfort food to me. I love spicy and I love warm flavors. I really, really love red bell peppers and broccoli, 2 of my favorite veggies. So, I got the idea to create a curry sauce based off of my love for red bell peppers and the other red bell pepper sauces I make on this blog. I have a few red bell pepper sauces on the blog and they are incredibly popular with you readers. In fact, my very favorite sauce on the blog is my Creamy Red Pepper Sauce with Fresh Basil. That one of course is made completely different and the only real similarity here, is the red bell peppers being roasted. This gives the sauce a wonderfully, rich and smoky flavor. Yeah....
There's loads of flavor in this dish. We got roasted and charred red bell peppers, as well as roasted broccoli. The red bell peppers are added with cooked garlic, onion, some curry powder, lemon juice and some cashew milk for creaminess and then served over fluffy white rice. Are you salivating yet? I typically use brown rice for 99% of my recipes, BUT a curry red pepper sauce just doesn't taste quite the same over brown rice, it is just sooo much more delicious and comforting with the white rice. So, guys, it's worth it to use it once in awhile. WORTH IT.
Ever since my Mom bought me a box of Penzey's Spices last Christmas, I've been enjoying them immensely. One of the amazing spices is their Now Curry, which is what I originally used here in my Sweet Potato Curry Soup, which has been a huge hit with readers. One of my lovely readers, Judy, said, ”how can something this great be so easy to make” and “how did I live without this soup”. So, if you haven't tried that soup yet, be sure to do it! Their curry is SO much better than a traditional yellow curry powder from the store, so if you can get it, please do, it makes all the difference in the flavor of this dish. If you can't get it, you will likely need to increase your curry powder amount and add a pinch of cayenne, as the Now curry is pretty spicy.
I really hope you all love this Spicy Red Pepper Curry Sauce with Broccoli and Rice! Be sure to rate the recipe and leave me some feedback below after you make it, you know the drill! I'd love to see your pics too, so tag me either on Instagram using my tag #thevegan8 or on Facebook! Enjoy guys! I dedicate this recipe to my good friend, Sophia, over at Veggies Don't Bite, she LOVES curry! 😉
Spicy Red Pepper Curry Sauce with Broccoli and Rice
1 cup jasmine white rice (I always use Trader Joe's)
1 1/2 cups water
1/4 teaspoon fine sea salt
5 tablespoons water
3/4 cup finely chopped white or yellow onion (87 g)
3 large garlic cloves, minced (10 g)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2-2 teaspoons Penzey's
(depending on how spicy you like, start with 1 1/2 tsp, see note below)
1/2 cup cashew milk (if you are allergic to nuts, then use soy milk or "lite" coconut milk, but choose a creamy one for best results)
1 tablespoon (15 ml) lemon juice (plus more for serving)
1/2 teaspoon fine sea salt
Note: Regarding the curry powder, as stated above in my post, the Penzey's "Now Curry" is more potent, contains 15 spices and is more spicy, so if you can't find it or are not using it, make sure to use a good yellow curry powder. McCormick will be a decent sub, as it has similar spices in it, but it is definitely less spicy and not the exact same taste, so your ratio will be different. With the Penzey's being much spicier, you may need to increase your curry powder and add a pinch of cayenne for a spicy kick. You can easily adjust it after blending the sauce.
Preheat the oven to 450 degrees and line a pan with foil. Add your bell peppers to the pan and roast for 25 minutes. Note: after 15 minutes has passed, you will be adding the broccoli to the oven. Set your timer!
While the bell peppers are roasting, start your rice. Add the rice, water and salt to a pot and bring to a boil. Once boiling, immediately cover and turn down to simmer. Cook for 15 minutes or until all the water is gone. Mine took exactly 15 minutes. Be careful so it doesn't burn at the bottom, as white rice cooks much faster than brown. Fluff with a fork and leave uncovered.
While the rice is cooking, add the water (5 Tbsp), onion, garlic, salt and pepper (not the curry yet) to a large pan over medium heat. After it begins to simmer, let it cook about 5 minutes, then add the garlic. Cook a couple more minutes, adding water if needed. Once it's tender and there is no more water, add the curry powder and cashew milk and turn to low heat. Stir it around and cook for just a minute to heat the curry through and the milk sauce turns yellow. Remove from the heat. Pour it carefully in a blender, but don't blend yet.
After 15 minutes has passed with the peppers, place your broccoli on a parchment lined pan and season well with salt and pepper. Add your broccoli to the bottom rack of the oven beneath the peppers. Your broccoli should be done in the last 10 minutes of the peppers finishing up. Depending on the size of florets, yours may take longer. Watch closely so they don't burn since it's a high temp.
Remove the bell peppers and let them cool a couple of minutes. Then carefully slice the bell peppers and remove the stem and seeds and add to a blender. Add all of those black charred skins, yes, lots of flavor. Add the lemon juice and remaining 1/2 teaspoon salt and blend everything until completely smooth. Taste and add more curry (will need more and possibly some cayenne, if you used a mild one) or lemon juice if you want it more tangy. Or add more milk if you want it milder and more creamy. Pour a lot over your rice and add the broccoli. I gave my bowl a good squirt of fresh lemon juice right before serving for a bright note.
This makes a lot of sauce, 1 1/2 cups, so you will likely have leftovers. It would go great over a large bed of roasted veggies too. Yum.
Nutrition per serving (based on 3): Calories: 392.4 Fat: 3.6 g Carbohydrates: 78.9 g Sugar: 10 g Sodium: 683.5 mg Fiber: 7.3 g Protein: 10.1 g
The Vegan 8
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Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!