5 from 144 votes
Sweet Potato Curry with Basil Jasmine Rice
Sweet Potato Curry with Basil Jasmine Rice features tender sweet potatoes and mushrooms in a creamy coconut milk curry infused with fresh herbs and spices. Served over fluffy jasmine rice mixed with fresh basil, this dish balances savory, spicy, and sweet flavors with varied textures from crisp cabbage to soft vegetables.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
662 kcal
Course:
Lunch, Dinner
Cuisine:
Indian
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 662
% 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.