Curry is usually a stew-like dish, but you can take its spices and use them as a dry seasoning on veggies. That way, you get all those fragrant curry flavors and aromas in a toasty, roasty package. Here, our chefs have sprinkled the spices on cauliflower and butternut squash, which are then popped in the oven. When it comes time to serve, they’re laid out on top of jasmine rice and drizzled with lemony sour cream to make this into a true veggie delight.
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Cut cauliflower into ½-inch pieces. Zest lemon, then cut into quarters. Peel ginger, then mince or grate.
Toss squash and cauliflower on a baking sheet with a large drizzle of olive oil, 2 tsp curry powder (save the rest for step 4), coriander, salt, and pepper. Roast in oven until tender and lightly browned, 20-25 minutes.
Meanwhile, heat a drizzle of olive oil in a medium pot over medium-high heat. Add ginger. Cook until fragrant, about 30 seconds. Add rice and ¾ cup water. Bring to a boil, then cover, lower heat, and reduce to a gentle simmer. Cook until tender, 12-15 minutes. Keep covered off heat.
Place sour cream in a small bowl, then squeeze in juice from 1 lemon quarter. Stir in 1 TBSP water, a drizzle of olive oil, and a pinch of curry powder. Season with salt.
Fluff rice with a fork, then stir in lemon zest.
Divide rice between plates. Top with roasted squash and cauliflower. Drizzle with crema. Serve with remaining lemon quarters for squeezing over.