PP: Spicy Red Pepper Curry Sauce with Broccoli and Rice

Chef:  Brandi Doming; Vegan 8
Makes:  2-3 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes
Total Time:  1 hour 5 minutes










  • 2 red peppers
  • 4c broccoli florets (you can use frozen)

For the Rice

  • 1 c jasmine white rice
  • 1 ½ c water
  • ¼ t fine sea salt


  • 5 T water
  • ¾ c finely chopped white or yellow onion
  • 3 large garlic cloves, minced
  • ¼ t salt
  • 1/8 t black pepper
  • 1 ½ -2 t Penzey’s Now Curry (depending on how spicy you like, start with 1 ½ t)
  • ½ c 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 T lemon juice (plus more for serving
  • ½ t 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, but it is definitely less spicy and may not yield the 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.


  1. 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!
  2. 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.
  3. While rice is cooking, add the water (5 T), 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.
  4. 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.
  5. 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 ½ t 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 tone.
  6. This makes a lot of sauce, 1 ½ cups, so you will likely have left overs.  It would go great over a large bed of roasted veggies, too.  Yum.

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