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Ingredients

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

Description

MyRecipes