Delicious! The almost tangy rice perfectly complimented the spicy mushrooms. And, served in my blue bowls, this meal was a colorful work of art. Can't wait to make again?
Delicious!!! I made some modifications to it and it came out amazing. I used brown rice, coconut oil, and did not add cilantro, but I can say this recipe is now one of my favorites!
Yummy! There is a nice little kick to it and a wonderful flavor. The smell of the green rice was so delicious. Since we love cilantro, I used the suggested increase. It was quite good. Thanks for sharing!
WOW!!! This is really great. I was out of Madras curry powder, but had some Madras curry paste (hot) and used about a tablespoon of that. Loved all the different flavor layers with the rice contrasting the spicy sauce. And great textures, too! This was a hit and will be made again!
This recipe makes a nice safe curry that has spice but not an overpowering spice. Made with sticky rice and I threw in some carrots, potatoes, and left out the nuts since I am allergic to cashews. I diced the mushrooms up and they gave the curry a texture as if I had used soy crumbles.