Tired of the same old weeknight dinners? Let’s transport your taste buds with this incredible Portobello Curry with Green Rice! We’re talking meaty, umami-rich portobello mushrooms simmered in a creamy, fragrant coconut curry sauce. But the real star might just be the rice—a vibrant green pilaf infused with a zesty blend of cilantro, lime, and ginger. It’s a beautifully balanced dish that’s both comforting and exciting, and it comes together in just 45 minutes. Get ready to find your new favorite vegetarian meal!
Ingredients
• For the Cilantro Green Rice
• 2 cups / 480 ml water
• 1 cup / 200g uncooked basmati or long-grain white rice
• 1/2 teaspoon salt
• 1/2 cup / 120 ml unsweetened coconut milk
• 1/2 cup / 15g snipped fresh cilantro
• 1 teaspoon / 5g grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon / 15 ml lime juice
• For the Portobello Curry
• 1 pound / 450g portobello mushrooms, cut into 1/2-inch slices
• 2 tablespoons / 30 ml canola oil
• 1/2 cup / 50g sliced green onions, about 4
• 2 teaspoons Madras curry powder or standard curry powder
• 1/8 teaspoon crushed red pepper flakes
• 3 teaspoons / 15g grated fresh ginger
• 1 clove garlic, minced
• 1 cup / 150g cherry tomatoes, halved
• 1/2 cup / 120 ml unsweetened coconut milk
• Salt and ground black pepper, to taste
• 2 tablespoons / 30g coarsely chopped cashews or peanuts, for garnish
Instructions
1. Cook the Rice: In a medium saucepan, combine the water, rice, and 1/2 teaspoon of salt. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Keep covered and set aside.
2. Make the Green Sauce: While the rice cooks, combine 1/2 cup of coconut milk, the fresh cilantro, 1 teaspoon of grated ginger, half of the minced garlic (1 clove), and the lime juice in a blender or food processor. Blend until the mixture is vibrant green and nearly smooth. Gently stir this green sauce into the cooked rice until fully combined. Cover the pot to keep the rice warm.
3. Sauté the Mushrooms: In a large skillet or wok, heat the oil over medium heat. Add the sliced portobello mushrooms and cook for about 5 minutes, stirring occasionally, until they have released their liquid and started to brown.
4. Build the Curry: Add the sliced green onions, curry powder, crushed red pepper, the remaining 3 teaspoons of ginger, and the remaining minced garlic to the skillet with the mushrooms. Cook and stir constantly for 1 minute until the spices are fragrant. Stir in the halved cherry tomatoes and the remaining 1/2 cup of coconut milk. Bring to a gentle simmer and cook just until heated through. Season generously with salt and pepper to your liking.
5. Serve: To serve, spoon a generous portion of the cilantro green rice onto each plate. Top with the warm portobello curry and finish with a sprinkle of chopped cashews.
Nutritional Information
• PER SERVING: 438 cal., 24 g total fat (14 g sat. fat), 0 mg chol., 465 mg sodium, 51 g carb., 6 g fiber, 9 g pro.
Pro Tips
• To clean mushrooms without making them soggy, avoid rinsing them under water. Instead, gently wipe them clean with a damp paper towel.
• Control the heat by adjusting the amount of crushed red pepper. For a milder curry, omit it entirely. For a spicier kick, use a hot Madras curry powder and add an extra pinch of pepper flakes.
• The cilantro-lime sauce for the rice can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. This makes assembly even quicker on a busy night.
• Feel free to swap the portobellos for 1 pound of cremini mushrooms. For a different crunch, try toasted almonds or pumpkin seeds instead of cashews for the garnish.
FAQ
Q: Is this portobello curry recipe vegan
A: Yes, this recipe is naturally vegan! It uses all plant-based ingredients, including coconut milk for creaminess and canola oil. It’s a fantastic choice for anyone looking for a satisfying vegan mushroom curry.
Q: How can I add more protein to this vegetarian curry
A: To easily boost the protein, stir in a can of rinsed chickpeas or lentils when you add the cherry tomatoes. You could also add cubed firm tofu or tempeh along with the mushrooms to make it an even more filling meatless meal.
Q: Is this Portobello Curry with Green Rice gluten-free
A: Absolutely. All the core ingredients in this recipe are naturally gluten-free, including the basmati rice, coconut milk, and fresh vegetables. It’s a wonderful gluten-free vegetarian curry option. Just be sure to check your curry powder label to ensure it has no added gluten-containing ingredients if you have a high sensitivity.
Q: Can I meal prep this mushroom curry for later
A: Yes, this is a great recipe for meal prep. For the best results, store the portobello curry and the green rice in separate airtight containers in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave. As the pro-tip mentions, you can also make the cilantro sauce for the rice a day ahead to save time.
