Tropical Island Vegetarian Dinner Featuring Coconut Curry Chickpeas & Lime-Grilled Portobello Mushrooms

Allergens

None

Ingredients

• 1 cup basmati rice, uncooked
• 2 large portobello mushroom caps, cleaned and stem removed
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup coconut milk
• 2 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1 teaspoon minced garlic
• 1/2 cup frozen peas, thawed
• Fresh cilantro for garnish

Instructions

1. Cook the basmati rice according to package instructions. Set aside.
2. In a small bowl, mix together lime juice, olive oil, salt, and pepper. Brush onto both sides of the portobello mushroom caps. Grill or pan sear over medium heat for 4 minutes per side, or until tender.
3. In a large saucepan, heat olive oil over medium heat. Add red onion and garlic, cooking until softened.
4. Stir in curry powder and cayenne pepper, then add chickpeas and coconut milk. Simmer for 10 minutes or until thickened. Season with salt and pepper to taste.
5. To serve, place a bed of cooked basmati rice on each plate. Top with a grilled portobello mushroom cap, then spoon the creamy coconut curry chickpeas over the top. Garnish with fresh cilantro.

Chef’s Insight

The combination of flavors and textures in this dish is perfect for a vegetarian Caribbean feast.

Notes

Serve with a refreshing tropical beverage to complete the experience.