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