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. Place 1 cup of rice on each of 4 plates and top with some of the vegetables. Reserve half for Coconut Rice with Winter Squash and freeze the other half for use in either Red Bean and Spinach Burritos, Lentils and Rice, or Stuffed Peppers.
We didn't really like this one. I prepared it exactly as written (I even used the brand of curry paste recommended), but we thought it was very bland. The basil also didn't seem to go very well with the other flavors. I don't know if we'll make it again, but if we do, we'll use more curry paste and less water. It was fairly easy though, which was nice.
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