Portobello Curry With Green Rice

May 24, 2023May 24, 20230 14
A delicious vegan curry recipe with portobello mushrooms
in Main

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup brown basmati rice
1 cup unsweetened coconut milk ( divided )
1/3 cup fresh cilantro , chopped ( may add 1/2 cup if you really like cilantro ! )
1/8 cup fresh parsley , chopped
4 teaspoons fresh ginger , finely minced ( divided )
2 garlic cloves , minced ( divided )
1 tablespoon lime juice
1 lb portabella mushroom , cut in 1/2 inch slices
2 tablespoons olive oil
1/2 cup green onion , sliced
2 teaspoons Madras curry powder
1/8 teaspoon crushed red pepper flakes
1 cup cherry tomatoes , quartered ( or use a regular tomato , chopped to equal 1 cup )
2 tablespoons coarsely chopped roasted cashews ( or peanuts )

Nutrision Information

Servings Per Recipe
4
Calories
443
Sugar
4g
Fat
21g
Portobello Curry With Green Rice is a perfect main dish for vegans, vegetarians, and anyone looking for a delicious and healthy meal. Portobello mushrooms are the star of this recipe, adding a meaty texture and umami flavor. The dish is spiced with ginger, curry powder, and red pepper flakes, providing a warming and comforting balance to the creamy coconut milk. The green rice is a fresh and flavorful surprise, with the cilantro and parsley adding a unique twist to this classic dish. It's perfect for a weeknight dinner or meal prep lunch, and can be customized to fit your preferences and dietary needs.

Instructions

1.Cook brown basmati rice according to package instructions with 1/2 cup of coconut milk and 2 cups of water.
2.In a small bowl, mix together 1/2 cup of coconut milk, cilantro, parsley, lime juice, 2 teaspoons of minced ginger, and 1 minced garlic clove to create the green rice.
3.In a large pan, heat olive oil over medium heat and add the mushrooms, green onions, 2 teaspoons of minced ginger, 1 minced garlic clove, curry powder, and red pepper flakes. Cook for 5 minutes.
4.Stir in the cherry tomatoes and cook for an additional 2 minutes.
5.Serve the curry over the green rice and top with roasted cashews or peanuts.

PROS

This vegan curry is packed with flavor and nutrition from the portobello mushrooms, coconut milk, and spices.

The green rice adds a unique twist and extra nutrients from the cilantro and parsley.

Easy to make and can be customized with additional vegetables or protein sources.

CONS

This dish may not be suitable for those with a mushroom allergy.

Some may find the amount of cilantro overpowering.

HEALTH & BENEFITS

Portobello mushrooms are low in calories and fat but high in fiber, protein, and important nutrients like potassium, selenium, and vitamin D.
The spices used in this recipe, like ginger and curry powder, have anti-inflammatory and immune-boosting properties.
Coconut milk provides healthy fats and is rich in vitamins C, E, and B-complex.

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