Portobello Curry with Green Rice
Delight your taste buds with this flavorful Portobello Curry with Green Rice, a vibrant vegan dish that's as visually stunning as it is delicious. Juicy portobello mushrooms are sautéed until tender and simmered in a velvety, aromatic coconut curry infused with curry powder, cumin, and turmeric. Sweet cherry tomatoes and fresh spinach add bursts of color and nutrition, while the star accompaniment—a fragrant green rice blended with basil, cilantro, and zesty lime—elevates this meal to gourmet status. Perfectly balanced and packed with plant-based goodness, this recipe is a great option for a healthy weeknight dinner or an impressive dish for guests. Ready in under an hour and bursting with bold flavors, it’s a satisfying option for curry lovers seeking a fresh twist.
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Recipe Information
Ingredients
- 4 pieces Portobello mushrooms (large)
- 3 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Turmeric powder
- 1 cup Canned coconut milk (full-fat)
- 1 cup Vegetable broth
- 1.5 cups Cherry tomatoes (halved)
- 2 cups Fresh spinach leaves
- 2 cups Cooked long-grain rice
- 0.5 cups Fresh basil leaves
- 0.5 cups Fresh cilantro leaves
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Clean the portobello mushrooms with a damp paper towel. Remove the stems and scrape out the gills using a spoon. Cut the mushrooms into thick slices.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they soften and release their moisture. Remove the mushrooms from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion for 2-3 minutes until translucent. Add the garlic and ginger, cooking for another 1 minute until fragrant.
Stir in curry powder, cumin, and turmeric, cooking for 30 seconds to toast the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the cherry tomato halves and return the cooked mushrooms to the skillet. Simmer for 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Meanwhile, prepare the green rice. In a blender or food processor, combine the basil, cilantro, lime juice, and a pinch of salt. Blend until smooth.
Mix the herb puree with the cooked rice until evenly coated. Adjust seasoning with additional salt and lime juice if necessary.
Stir the spinach into the curry during the last 2 minutes of cooking, allowing it to wilt.
Serve the portobello curry hot over the green rice and enjoy!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 27.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3685 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
