Directions:
- Heat oven to 450°F
- 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.
- Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
- 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.
- Add the chickpeas during the last 5 minutes of cooking.
- Remove from oven and toss with the bean sprouts and basil.
- Serve vegetables over the rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.3 Kcal (1609 kJ) | ||
| Calories from fat | 124.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 21% | |
|---|---|---|---|
| Sodium | 591.61mg | 25% | |
| Potassium | 593.74mg | 13% | |
| Total Carbs | 61.56g | 21% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 6.91g | 28% | |
| Protein | 7.72g | 15% | |
| Vitamin C | 43.8mg | 73% | |
| Iron | 47.8mg | 266% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 105.34 Kcal (441 kJ) | ||
| Calories from fat | 34.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 21% | |
|---|---|---|---|
| Sodium | 162.16mg | 25% | |
| Potassium | 162.74mg | 13% | |
| Total Carbs | 16.87g | 21% | |
| Sugars | 2.04g | 30% | |
| Dietary Fiber | 1.9g | 28% | |
| Protein | 2.12g | 15% | |
| Vitamin C | 12mg | 73% | |
| Iron | 13.1mg | 266% | |
| Calcium | 11mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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