← All recipes
Indian · Main
Coconut Curried Portobellos with Basmati Rice
Meaty portobello slices and chickpeas are cooked in a quick coconut curry and served over basmati rice stirred with lime, cilantro and scallion. The whole meal comes together in about half an hour.
- YieldServes 4
- Hands-on25 min
- Total36 min
- Difficulty
Ingredients
Rice
- 200 gbasmati rice
- 480 mlwater
- ½ tspsalt
- 120 mllight coconut milk, half of the 240 ml total
- 2scallions, white and green parts, thinly sliced
- 15 gfresh cilantro, finely chopped
- 1 tbsplime juice
- to tasteblack pepper, freshly ground
Mushrooms
- 2 tbspextra-virgin olive oil
- 450 gportobello mushrooms, cleaned, stemmed, cut into 1.25 cm slices
- 1 tbspfresh ginger, chopped
- 1 canchickpeas, 425 g (15 oz) can, rinsed and drained
- 2scallions, white and green parts, thinly sliced
- 3 clovesgarlic, finely chopped
- 1½ tspMadras or mild curry powder, Madras is hotter
- 120 mllight coconut milk, the second half
- ¼ tspsalt, plus more to taste
- 15 gfresh cilantro, finely chopped, for finishing
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.