Prep 30 mins
Cook 15 mins
A Better Homes and Garden recipe. Very good if you like curry. I created my own curry, it worked well - or you can use purchased curry.
- 236.59 ml basmati rice
- 473.18 ml water
- 236.59 ml unsweetened coconut milk, divided
- 118.29 ml fresh cilantro, fresh and chopped
- 19.71 ml ginger, fresh and minced, divided
- 2 garlic cloves, minced, divided
- 14.79 ml lime juice
- 453.59 g portabella mushroom, in medium thin slices
- 29.58 ml oil
- 118.29 ml green onion, sliced
- 9.85 ml curry, powder*
- 0.59 ml crushed red pepper flakes
- 236.59 ml cherry tomatoes, quartered
- 29.58 ml cashews, coarsely ground
- 19.71 ml cumin
- 4.92 ml ground coriander
- 9.85 ml turmeric
- 9.85 ml ground ginger
- 4.92 ml cayenne pepper
- 4.92 ml fresh ground black pepper
- To make the curry powder, mix all the spices together. Save the extra in an airtight container for future use.
- In a medium saucepan combine rice, water, 1/2 teaspoons salt. Bring to boiling, reduce heat. Simmer, covered, 15-20 minutes - until rice is tender and most of the liquid is absorbed.
- Meanwhile, in a food processor combine 1/2 cup coconut milk, cilantro, 1 teaspoons ginger, 1 garlic clove, and the lime juice. Process until smooth. Set aside until the rice is finished. Once the rice is finished, stir coconut mixture into the rice. Set aside and keep warm until the Portobellos are done.
- In a large skillet, heat oil. Once hot stir in mushrooms. Cook over medium heat for 5 minutes, turning a few times. Add green onions, curry powder, red pepper, 3 teaspoons ginger, and 1 garlic clove. Cook and stir for one minute. Stir in tomatoes and remaining 1/2 cup coconut milk. Heat through.
- Divide rice among plates. Top with mushrooms and sprinkle with chopped cashews.