Take your taste buds on an adventure with this simple Indian-inspired curry korma dish using a mix of mushrooms and zucchini.
Prepare basmati rice according to package directions.
Meanwhile, heat oil in a large skillet set over medium heat; cook mushrooms, zucchini and curry paste for 5 to 8 minutes or until mushrooms are browned and zucchini is softened. Stir in 3 tbsp ground almonds, curry powder and salt; cook for 1 minute.
Add coconut milk; simmer for 16 to 18 minutes or until slightly thickened.
Divide rice evenly among 4 serving bowls. Top with mushroom and zucchini curry. Sprinkle with remaining ground almonds and cilantro.
Serve with warmed naan bread and a dollop of yogurt if desired.