Mushroom curry with almonds

Ingredients for 4 servings:

• 500 g mushrooms
• 200 g shiitake mushroom(s)
• 1 onion(s)
• 100 g carrot(s)
• 200 g basmati rice
• 100 g peas, frozen
• 3 tbsp curry powder
• 2 tbsp curry paste, yellow
• 1 tbsp flour
• 250 ml milk
• 100 ml whipped cream
• 40 g almonds
• 3 sprigs of parsley
• salt and pepper
• Thyme
• Sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Trim, clean, and halve the button mushrooms and shiitake mushrooms, if desired. Peel and finely dice the onion. Wash, peel, and finely dice the carrots. Prepare the rice in boiling salted water according to the package instructions. Heat the oil in a pan and fry the mushrooms vigorously. Add the onions, carrots, and peas and fry for about 5 minutes. Season with salt, pepper, and thyme. Sprinkle with the curry and flour. Deglaze with the milk and cream, bring to a boil, and simmer for 2-3 minutes. Then stir in the curry paste. Meanwhile, toast the almonds in a dry pan and remove from the pan. Wash the parsley and shake dry, setting aside some for garnishing. Cut the rest into strips and add to the mushroom pan. Drain the rice. Arrange the mushroom ragout and rice on plates and garnish with parsley. Scatter the almonds over the top.