Portobello Curry with Green Rice

Cashews provide a crunchy topping for this portobello mushroom main dish seasoned with curry powder. It's the perfect recipe for someone on a vegetarian diet.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 15 mins
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Portobello Curry with Green Rice
Ingredients
1
cup basmati rice
1
cup unsweetened coconut milk
1/2
cup snipped fresh cilantro
4
teaspoons finely minced fresh ginger
2
1
tablespoon lime juice
1
pound portobello mushrooms, cut in 1/2-inch slices
2
tablespoons canola oil
1/2
cup sliced green onion
2
teaspoons Madras (spicy) curry powder or curry powder
1/8
teaspoon crushed red pepper
1
cup cherry tomatoes, halved or quartered
2
tablespoons coarsely chopped cashews or peanuts
Directions
  1. In medium saucepan combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
  2. Meanwhile, in blender or food processor combine 1/2 cup of the coconut milk, the cilantro, 1 teaspoon of the ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
  3. In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turn occasionally. Add green onions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
  4. To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts. Makes 4 servings.
Nutrition Facts (Portobello Curry with Green Rice)
    Per serving:
  • 438 kcal cal.,
  • 24 g fat
  • (14 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 0 mg chol.,
  • 465 mg sodium,
  • 51 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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