Spicy Eggplant and Cauliflower With Basil

Ingredients

1/2 mugs basmati rice

genuine salt

2 extensive garlic cloves, finely cleaved

1 tablespoon crisply ground ginger

1/3 mug olive oil

2 teaspoons Thai red curry glue, (for example, Thai Kitchen)

3 little or child eggplants (around 1/2 pounds), cut longwise into wedges

1/2 head cauliflower (around 1 pound), broken into florets

1 15-ounce can chickpeas, emptied and washed

2 mugs bean grows

1/2 mug new basil leaves, torn if substantial

Directions

High temperature stove to 450º F.

In a vast pot, join the rice, ¼ teaspoon salt, and 2 ¼ containers water and heat to the point of boiling.

Cover and stew on low until the water is ingested, around 15 minutes. Expel from high temperature and let sit 5 minutes. Cushion with a fork and put aside.

In the mean time, whisk together the garlic, ginger, oil, curry glue, 1 ¼ teaspoons salt, and ½ mug water. Throw with the eggplants and cauliflower.

Exchange to a cooking container in a solitary layer. Broil until delicate, around 30 minutes, mixing periodically, including the chickpeas amid the most recent 5 minutes.

Expel the vegetables from broiler and throw with the bean sprouts and basil. Place 1 mug of rice on each of 4 plates and top with a portion of the vegetables