Take your taste buds on an adventure with this simple, Indian-inspired korma dish made with a mix of mushrooms and zucchini.
Step 1
Prepare rice according to package directions.
Step 2
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.
Step 3
Add coconut milk. Bring to a boil, lower heat and simmer for 16 to 18 minutes or until slightly thickened.
Step 4
Divide rice evenly among 4 serving bowls. Top with mushroom and zucchini curry. Garnish with remaining ground almonds and cilantro.
Recipe Tip
Serve with warmed naan bread and top with a dollop of yogurt, if desired.
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