Description
A vibrant and comforting Sweet Potato Curry served over fragrant Basil Jasmine Rice, combining tender sweet potatoes, creamy coconut milk, fresh herbs, and a medley of vegetables. This dish is perfect for weeknight dinners or cozy lunches and is ready in just 30 minutes.
Ingredients
Scale
Basil Jasmine Rice
- 2 cups jasmine rice
- 3.5 cups water
- ¼ teaspoon salt
- ¼ cup fresh basil, chopped
Sweet Potato Curry
- 1 medium onion or 2 shallots, diced
- 2 garlic cloves, chopped
- 1 inch ginger, peeled and chopped
- 1 small hot chili, finely chopped (or to taste)
- 1 medium sweet potato, cubed
- ¼ pound sliced crimini or button mushrooms
- 1 (13.5 ounce) can coconut milk
- 1 bunch green onions, chopped
- 1 cup thinly sliced red cabbage
- ½ cup chopped fresh cilantro (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sweetener of choice
- 1 tablespoon fresh lime juice (or leave out and increase vinegar)
- 1-2 tablespoons soy sauce, tamari, or coconut aminos
- ¼ cup tahini
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- ¼ cup toasted sesame seeds (optional)
Instructions
- Cook the Basil Jasmine Rice: In a medium saucepan, combine jasmine rice and water and bring to a boil. Reduce heat to low, cover, and cook for 10-20 minutes until rice is fluffy and water is absorbed. Once cooked, stir in ¼ teaspoon salt and ¼ cup chopped fresh basil. Set aside and keep warm.
- Sauté Aromatics: While the rice cooks, heat a tablespoon of oil over medium heat in a skillet or pan. Add diced onion, chopped garlic, ginger, and finely chopped chili. Sauté until softened and browned, being careful not to burn the ingredients.
- Add Vegetables: Add cubed sweet potatoes and sliced mushrooms to the pan, stirring to coat them in the aromatics and oil. Cover the pan and cook for 2-3 minutes until mushrooms release liquid and start to brown slightly.
- Simmer with Coconut Milk and Veggies: Pour in the coconut milk, then add thinly sliced red cabbage and chopped green onions. Cover and cook for 3-4 more minutes until the cabbage softens and the curry thickens slightly.
- Season the Curry: Stir in chopped fresh basil, chopped cilantro (if using), rice vinegar, agave or sweetener, lime juice, soy sauce, tahini, salt, and black pepper. Mix well and adjust seasoning to taste.
- Serve: Spoon the sweet potato curry over the cooked basil jasmine rice. Garnish with toasted sesame seeds and drizzle additional tahini if desired. Enjoy warm.
Notes
- This dish combines sweet potatoes, coconut milk, and fresh herbs for a flavorful and comforting curry.
- Perfect for quick weeknight dinners or comforting lunches, ready in just 30 minutes.
- Customize the spice level by adjusting the amount of chili used.
- Use tamari or coconut aminos for a gluten-free soy sauce alternative.
- Optional toppings like toasted sesame seeds and extra tahini add texture and richness.
Nutrition
- Serving Size: 1 serving
- Calories: 662 kcal
- Sugar: 9 g
- Sodium: 1109 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 106 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
