Thai Coconut-Curry Roasted Vegetable Bowls
Ingredients
- 1 cup brown rice (or use brown basmati rice)
- 1 (2-lb) head cauliflower, cut into small florets
- 2 red bell peppers, sliced
- 1 onion, thinly sliced
- 3 Tbsp olive oil
- 1 (13.5-oz) can unsweetened coconut milk
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (8-oz) pkg snow peas
- 2 Tbsp curry powder
- 3 Tbsp fresh lime juice
- ¼ tsp cayenne pepper
- ¼ cup chopped fresh basil
Instructions
- Cook rice according to package directions.
- Meanwhile, preheat oven to 450°F. Toss together cauliflower, bell peppers, onion, and oil on a large rimmed baking sheet. Bake 15 to 20 minutes or until browned and tender.
- Bring coconut milk, chickpeas, snow peas, curry powder, lime juice, and cayenne pepper to a boil in a large skillet. Reduce heat, and simmer 3 to 4 minutes or until thickened.
- Stir in roasted vegetables, and season with salt and pepper to taste. Stir basil into hot cooked rice. Serve vegetable mixture over rice.
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