A Vegan Red Pepper Curry Bowl made with the most delicious spicy 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.
VEGAN RED PEPPER CURRY BOWL
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 taste buds ready, because this meal is total comfort food to me. Spicy flavors are my jam. 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, one of my very favorite sauces 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….
LOTS OF FLAVOR IN THIS CURRY SAUCE
There’s loads of flavor in this Vegan Red Pepper Curry Bowl. 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.
For this recipe, I’ve made it with both the Now Curry by Penzey’s and also my Homemade Curry Spice Blend. One of my favorite recipes to use my blend in is this Sweet Potato and White Bean 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!
The roasted broccoli and rice just soaks up all of the delicious flavors. Bonus that this recipe is totally healthy, made with whole foods and oil-free!
I really hope you all love this Vegan Red Pepper Curry Bowl with Broccoli and Rice! Be sure to rate the recipe 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!
Other Vegan Curry Recipes to try:
- Easy Vegan Quick Curry
- Sweet Potato, Chickpea and Spinach Coconut Curry
- Thai Green Sweet Potato Curry
- Lazy Red Lentil Curry Soup
- Curry Chickpea Sandwiches
- Vegan Cauliflower Curry Soup
- Easy 1 Pot Creamy Curry Rice Soup
This post was originally posted 4/15/2016 and has been updated with new content and weight measurements.
Vegan Red Pepper Curry Bowl
A Vegan Red Pepper Curry Bowl made with the most delicious spicy curry sauce made with roasted red bell peppers and served over fluffy white rice and roasted broccoli.
- 2 red bell peppers (465g)
- 4 cups (325g) broccoli florets (I like to use frozen, makes them more moist)
FOR THE RICE
- 1 cup jasmine white rice
- 1 1/2 cups water
- 1/4 teaspoon fine sea salt
FOR THE VEGGIES
- 5 tablespoons water
- 3/4 cup (87g) finely chopped white or yellow onion
- 3 large garlic cloves, minced (10g)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2-2 teaspoons yellow curry spice (I use my homemade blend)
- 1/2 cup (120g) 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 (15g) lemon juice (plus more for serving)
- 1/2 teaspoon fine sea salt (to be added later with the sauce in the blender)
- Optional: Feel free to add chickpeas or tofu if you want an extra boost of protein
- Regarding the curry powder, different brands have varying levels of heat, so 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 2 pans with parchment paper. Add the bell peppers to 1 pan and the broccoli to another. Season the broccoli with salt and pepper. Place ONLY the pan of bell peppers in the oven first 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 the 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, 1/4 teaspoon 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 the water is gone, add the curry powder, cashew milk and turn to low heat. Stir 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, add the 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 them to the blender (that already has the cashew curry cooked mixture in it). 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. 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. Add any chickpeas or tofu, if desired.
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.
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