Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews
Curried Thai Rice Bowl with Roasted Eggplant, Mushrooms, and Toasted Cashews
A fragrant Thai-inspired rice bowl with warm curry notes, roasted eggplant, savory mushrooms, and crunchy toasted cashews for a satisfying vegetarian dinner.
Ingredients
For 2 servings
- ¾ cup Basmati Rice
- 4 ounce Button Mushrooms
- 1 ounce Cashews
- 1 can Coconut Milk
- 1 tablespoon Curry Powder
- 1 unit Eggplant
- 1 unit Lime
- 1 tablespoon Peanut Butter
- 2 unit Scallions
Additional Ingredients
- 4 teaspoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories688
Protein19g
Carbs97g
Fat29g
Tags:
Gluten-freeFiber SmartLow Sodium
⚠️Allergens:
🥜PeanutsSwaps and substitutions
For a peanut-free version, swap the peanut butter for sunflower seed butter or tahini, keeping the same creamy depth. For a tree-nut-free bowl, leave out the cashews and add toasted seeds for crunch; for a vegan-friendly serve, the recipe already fits as written.
What to serve with it
Serve with a crisp cucumber salad or quick pickled vegetables to add freshness and contrast to the rich, curry-spiced rice. Extra lime wedges or a simple herb garnish brighten the bowl and keep it feeling light and balanced.
