Portobello Curry With Green Sauce

1 cup dry brown basmati rice
1 cup unsweetened light coconut milk
1/2 cup snipped fresh cilantro
4 tsp finely minced fresh ginger, divided
1 Tbsp lime juice
1 lb portobello mushrooms, cut into 1/2 inch slices
2 Tbsp canola oil
1/2 cup sliced scallion
2 tsp Madras (spice) curry powder
1/8 tsp crushed red pepper
1 cup cherry tomatoes, halved or quartered
2 Tbsp coarsley chopped cashews

Cook rice according to package directions; keep warm.

Meanwhile, in a blender or food processor, combine 1/2 cup of tehe coconut milk, the cilantro, 1 tsp of the ginger, 1 garlic clove, and the lime juice. Cover, blend or process until nearly smooth. Stir into rice. Cover; keep warm.

In a 12 inch skillet, cook mushrooms in hot oil over medium heat for 5 minutes or until tender, turn occassionally. Add scallions, curry powder, red pepper, and remaining ginger and garlic. Cook and stir 1 minute. Stir in tomatoes and remaining coconut milk. Heat through. season to taste with salt and black pepper.

To serve, divide rice among plates. Top with mushroom mixture and sprinkle with nuts.

Number of Servings: 4

Recipe submitted by SparkPeople user LSDALOIA.