A delightful and flavorful curry dish featuring mushrooms and herbed rice, perfect for a comforting meal.
Combine the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and the water is absorbed.
For fluffier rice, let it sit covered off the heat for 5 minutes after cooking.
Blend the coconut milk, cilantro, parsley, ginger, garlic, and lime juice until smooth. Stir this mixture into the cooked rice and keep warm.
Adjust the amount of herbs to your taste for a more vibrant flavor.
Heat the oil in a skillet over medium heat. Add the mushrooms and cook, turning occasionally, until they are browned and tender.
Avoid overcrowding the skillet to ensure even browning of the mushrooms.
Add the green onions, curry powder, red pepper flakes, ginger, and garlic to the skillet. Cook, stirring, until fragrant.
Toast the spices briefly to enhance their flavors.
Stir in the tomatoes and remaining coconut milk. Cook until heated through. Season with salt and pepper.
Simmer gently to avoid overcooking the tomatoes.
Serve the herbed rice topped with the mushroom curry. Garnish with roasted cashews and enjoy.
Serve immediately for the best flavor and texture.
