Basmati Rice with Plant-Based North Indian Curry
Ingredients
Rice
- 1 2/3 cups Ella's excellent taste basmati rice
- 4 tablespoons extra virgin olive oil
- 2 1/2 cups water
- Salt to taste (about 1.5 teaspoons)
Curry
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 2/3 cup tomato sauce
- 2/3 cup coconut milk
Mushrooms and marinade
- 400 grams portobello mushrooms
- 1/4 cup tamari
- 1 tablespoon olive oil
- 1 teaspoon agave
Add-ons
- Fresh coriander
- Thinly sliced red onion
- Thinly sliced chili pepper
- Extra virgin olive oil
Preparation
Cook the Ella's basmati rice according to the package instructions, using a rice cooker with the suggested amount of water and rice.
Dry the portobello mushrooms with a lightly damp towel and slice into thin strips. Mix all marinade ingredients in a bowl, add the mushrooms, mix well, and let sit for 30 minutes. Fry for 5 to 6 minutes on each side until golden brown and lightly cooked through.
Heat oil in a saucepan and sauté onion over medium heat until soft and golden.
Stir in garlic, ginger, and add the remaining spices, cooking for 1 to 2 minutes until fragrant. Add tomato sauce and coconut milk along with the sautéed mushrooms, and continue cooking for another 1 to 2 minutes.
Serve with extra virgin olive oil, chili, red onion, and coriander alongside the basmati rice.
