Food Babies

No, not you…. you, the bowlegged one

Unemployed Cooking: Portobello Curry with Green Rice

Posted by kathleenerindavis on May 25, 2010

This week’s dinner was a different take on a curry than I’ve made before. I also used a food processor for one of the first times, which played a part in making the rice green. Mark really loved this and placed it high on the deliciousness scale (close to the beloved Black Bean burgers!) Here’s the recipe:

Portobello Curry with Green Rice

Servings: Makes 4 servings.

Prep: 30 mins

Total: 45 mins


1 cup basmati rice

1 cup unsweetened coconut milk

1/2 cup snipped fresh cilantro

4 tsp. finely minced fresh ginger

2 cloves garlic, minced

1 Tbsp. lime juice

1 lb. portobello mushrooms, cut in 1/2-inch slices

2 Tbsp. canola oil

1/2 cup sliced green onion

2 tsp. Madras (spicy) curry powder or curry powder

1/8 tsp. crushed red pepper

2 Tbsp. coarsely chopped cashews or peanuts


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 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.


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