Herb Rice with Creamy Mushroom Curry

Ingredients

• 180 g cooked basmati rice
• 200 g mixed mushrooms, sliced
• 80 ml coconut milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1 tbsp olive oil
• 10 g fresh parsley, chopped
• 1/2 tsp salt
• 100 ml water or vegetable stock

Preparation

1. Sauté onion and garlic in oil until soft.
2. Add mushrooms; cook until browned and moisture reduces.
3. Stir in curry powder, then coconut milk and stock; simmer 8–10 min.
4. Fold chopped parsley into warm cooked rice.
5. Season curry with salt; adjust thickness if needed.
6. Serve creamy mushroom curry over herb rice.