Thai Coconut-Curry Roasted Vegetables
Mango-Pineapple Toss
Ingredients
- 1½ cups 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 lime juice
- ¼ tsp cayenne pepper
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 450°F. Cook rice according to package directions.
- Meanwhile, 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.
Side Dish Ingredients
- 2 mangoes, pitted and cubed
- 1 (20-oz) can pineapple chunks in juice, drained
- 2 Tbsp lime juice
Side Dish Instructions
- Toss together mango, pineapple, and lime juice in a bowl.
Vegetarian Meal Plan
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