Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews
Coconut milk and curry are a perfect match—coconut’s mild, creamy flavor balances curry’s pungent spices. This rice bowl incorporates velvety roasted eggplant, crunchy cashews, and fluffy basmati rice for the perfect contrast of textures. A touch of lime at the very end brightens up the entire dish.
Allergens: Peanuts, Tree Nuts
* Please be aware that while every effort has been made to identify allergens in all recipes, it is your responsibility to review the ingredients and make substitutions to meet your dietary needs and allergies. Feel electric are not responsible for any illness resulting from a lack of adherence.
Gluten-Free
Serves2CourseDinnerCook40 minsTotal Time40 minsDifficultyEasy
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