Spicy Eggplant and Cauliflower With Basil

Name: Spicy Eggplant and Cauliflower With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 cups basmati rice; 1 1/2 teaspoons kosher salt; 2 large garlic cloves, minced; 1 tablespoon freshly grated gingerroot; 1/3 cup olive oil; 2 teaspoons Thai red curry paste (such as Thai Kitchen); 1 1/2 lbs eggplants, cut lengthwise into wedges (3 small ); 1/2 head cauliflower, broken into florets (about 1 pound); 1 (15 ounce) can chickpeas, drained and rinsed; 2 cups bean sprouts; 1/2 cup fresh basil leaf, torn if large

⏱ 45 mins 🍽 6 serving(s) 🏷 Rice

This aromatic rice dish features roasted wedges of aubergine and cauliflower florets tossed in a savoury paste of garlic, ginger and Thai red curry. Chickpeas are added to roast briefly before the whole mixture is combined with fresh basil and crunchy bean sprouts. It is served over a bed of fluffy basmati rice that is cooked separately. The entire recipe is ready in about 45 minutes and yields six generous portions.

Ingredients

3 cups basmati rice
1 1/2 teaspoons kosher salt
2 large garlic cloves, minced
1 tablespoon freshly grated gingerroot
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
1 1/2 lbs eggplants, cut lengthwise into wedges (3 small )
1/2 head cauliflower, broken into florets (about 1 pound)
1 (15 ounce) can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaf, torn if large

Method

Set your oven to heat to 450°F.
Place the basmati rice into a large saucepan with 1/2 teaspoon of the kosher salt and 4 1/2 cups of water. Bring this to a boil, then cover and reduce the heat to a simmer. Cook until the water has been absorbed, which should take about 15 minutes. Take the pan off the heat and leave it to stand for 5 minutes. Use a fork to fluff the rice and then set it aside.
While the rice cooks, prepare the sauce by whisking the minced garlic, grated ginger, olive oil, Thai red curry paste, the remaining 1 teaspoon of salt, and 1/2 cup of water together in a bowl.
Put the eggplant wedges and cauliflower florets in a large bowl and toss them with the prepared sauce. Transfer the coated vegetables to a roasting pan, arranging them in one layer. Roast in the hot oven until they become tender, stirring now and then, for about 30 minutes.
Five minutes before the roasting time is finished, add the drained chickpeas to the pan with the vegetables.
Take the roasting pan from the oven and mix the roasted vegetables and chickpeas with the bean sprouts and torn fresh basil leaves.
To serve, spoon the fluffy basmati rice onto plates and top it with the vegetable and basil mixture.

Nutrition (per serving)

Sodium673900 mg

Recipe details

CategoryRice

AuthorPinay0618