Description
A vibrant and comforting Sweet Potato Curry served over fragrant basil jasmine rice, featuring tender sweet potatoes, creamy coconut milk, an array of fresh herbs, and colorful vegetables. This flavorful, plant-based dish is perfect for quick weeknight dinners or nourishing lunches, ready in just 30 minutes.
Ingredients
Scale
For the Basil Jasmine Rice
- 2 cups jasmine rice
- 3.5 cups water
- ¼ teaspoon salt
- ¼ cup fresh basil, chopped
For the 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 with 3.5 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 10-20 minutes until the 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 large pan. Add diced onion, chopped garlic, chopped ginger, and finely chopped chili. Sauté until the vegetables soften and start to brown gently, taking care not to burn them, to develop rich flavors.
- Cook Vegetables: Add cubed sweet potato and sliced mushrooms to the pan. Stir well to coat everything with the flavorful base. Cover the pan and cook for 2-3 minutes until mushrooms release some liquid and begin browning slightly.
- Add Coconut Milk and Veggies: Pour in the can of coconut milk, then add thinly sliced red cabbage and chopped green onions. Cover the pan and cook for another 3-4 minutes until the cabbage softens and the curry thickens slightly.
- Finish the Curry: Stir in fresh cilantro if using, rice vinegar, agave sweetener, fresh lime juice, soy sauce or tamari, tahini, remaining salt, and black pepper. Mix thoroughly and adjust seasoning to taste, ensuring a balanced sweet, spicy, and savory profile.
- Serve and Garnish: Spoon the flavorful sweet potato curry over the warm basil jasmine rice. Garnish with toasted sesame seeds and drizzle with additional tahini if desired. Serve immediately and enjoy this wholesome, comforting meal.
Notes
- This Sweet Potato Curry combines vibrant fresh herbs and a variety of vegetables for a colorful, nutritious dish.
- Perfect for quick weeknight dinners or comforting lunches, ready in about 30 minutes total.
- Adjust the level of heat by varying the amount of chili according to your preference.
- Use tamari or coconut aminos for a gluten-free alternative to soy sauce.
- Additional tahini drizzle adds extra creaminess and depth of flavor.
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
