1/2cup (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)
1tablespoon (15g)lemon juice (plus more for serving)
1/2teaspoonfine 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, 1/4 teaspoon salt and pepper (not the curry yet) to a large pan over medium heat. After it begins to simmer, 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