Sweet Potato Curry with Basil Jasmine Rice
User Reviews
5
Sweet Potato Curry with Basil Jasmine Rice
Description
This recipe pairs a rich coconut milk curry with cubed sweet potato and sliced mushrooms cooked alongside aromatics like onion, garlic, ginger, and chili pepper. Red cabbage and green onions add subtle crunch and freshness. Seasonings include lime juice, rice vinegar, agave syrup, soy sauce, tahini, salt, and pepper, which combine for layers of tangy, sweet, and savory notes. The cooking method involves sautéing and simmering to meld the flavors and soften the vegetables.
The curry is served over jasmine rice cooked with fresh basil, which adds a fragrant herbal note and enhances the dish's brightness. Toasted sesame seeds offer a nutty topping, and extra tahini can be drizzled for richness. The dish is hearty and suitable for a filling meal where distinct flavors and textures complement each other.
Ingredients
- 2 cups jasmine rice + 3.5 cups water
- ¼ teaspoon salt
- ¼ cup basil chopped, fresh
- 1 medium onion diced, or 2 shallots
- 2 garlic chopped, cloves
- 1 inch ginger peeled and chopped
- 1 small hot chili pepper finely chopped, or to taste
- 1 medium sweet potato cubed
- ¼ pound crimini mushrooms sliced or button mushrooms
- 1 coconut milk 13.5 ounce can
- 1 bunch green onions chopped
- 1 cup red cabbage thinly sliced
- ½ cup cilantro optional, chopped fresh
- 1 tablespoon rice vinegar
- 1 tablespoon agave syrup or sweetener of choice
- 1 tablespoon lime juice or leave out and increase vinegar, fresh
- 1-2 tablespoons soy sauce or tamari or coconut aminos
- ¼ cup tahini
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- ¼ cup sesame seeds optional, toasted
Instructions
- Begin by setting your rice to cook, combine water and rice in medium sauce pan and let come to a boil. Reduce heat to low, and cook covered for 10-20 minutes (depending on rice) until fluffy. When done stir in a ¼ teaspoon of salt and a ¼ cup fresh basil.
- While rice is cooking, sauté onion, garlic, ginger, and chili over medium heat in a tablespoon of medium high heat oil. Let everything soften and brown, without burning.
- Add sweet potato and mushrooms and stir to coat. Cover pan and let cook for 2-3 minutes until mushrooms start to shrink and have released some of their liquid. They should be browning a bit. Add coconut milk, cabbage, green onions and cook with lid on for 3-4 minutes more until cabbage has softened.
- Stir in remaining ingredients, basil through black pepper, stir well and season to taste.
- Serve over cooked basil rice and top with toasted sesame seeds and drizzled with additional tahini if desired. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 106g | 35% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1109mg | 46% |
| Potassium | 668mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 8429IU | 169% |
| Vitamin C | 32mg | 36% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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