Spicy Eggplant and Cauliflower With Basil

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“A meatless meal found in Real Simple magazine.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 450°F
  2. In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 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.
  3. Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
  4. Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
  5. Add the chickpeas during the last 5 minutes of cooking.
  6. Remove from oven and toss with the bean sprouts and basil.
  7. Serve vegetables over the rice.

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