Rating: 3.5 stars
200 Ratings
  • 1 star values: 13
  • 2 star values: 43
  • 3 star values: 51
  • 4 star values: 43
  • 5 star values: 50

Gallery

Ann Stratton

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450º F.

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

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

calcium 89mg; 537 calories; carbohydrates 79g; cholesterol 0mg; fat 20g; fiber 12g; iron 5mg; protein 13mg; saturated fat 3g; sodium 1140mg.
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