Ann Stratton
Hands-On Time
20 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Heat oven to 450º F.

Step 2

In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.

Step 3

Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.

Step 4

Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.

Step 5

Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.

Step 6

Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.

Ratings & Reviews

/5
Reviews
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