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Spicy Eggplant and Cauliflower With Basil
- 1 1/2 cups basmati rice
- 2 kosher salt
- 1 tablespoon large garlic cloves, finely chopped
- 1/3 cup freshly grated ginger
- 2 teaspoons olive oil
- 3 Thai red curry paste (such as Thai Kitchen)
- 1/2 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
- 1 head cauliflower (about 1 pound), broken into florets
- 2 cups 15-ounce can chickpeas, drained and rinsed
- 1/2 cup bean sprouts
Directions:View on Real Simple
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