Thai Coconut-Curry Vegetable Bowls
Basil Brown Rice and Sliced Mango
Ingredients
- 1 (12-oz) pkg cauliflower florets
- 1 small red bell pepper, sliced
- ½ small onion, sliced
- 1½ Tbsp olive oil
- ½ (13.5-oz) can unsweetened coconut milk
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ (8-oz) pkg snow peas
- 1½ Tbsp fresh lime juice
- 1 Tbsp curry powder
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 450°F. Toss together cauliflower, bell pepper, onion, and oil on a large rimmed baking sheet. Bake 15 to 20 minutes or until browned and tender.
- Meanwhile, bring coconut milk, chickpeas, snow peas, lime juice, curry powder, 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. Serve vegetable mixture over Basil Basmati Rice recipe.
Side Dish Ingredients
- 1 (3.5-oz) pkg boil-in-bag brown rice
- 1 Tbsp chopped fresh basil
- 1 mango, sliced
Side Dish Instructions
- Cook rice according to package directions; stir in basil. Season with salt and pepper to taste.
- Serve mango on the side.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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