5.0 from 144 votes
Sweet Potato Curry with Basil Jasmine Rice
This Sweet Potato Curry is served over Basil Jasmine Rice and filled with tender sweet potatoes, creamy coconut milk, a variety of fresh herbs, and a rainbow of additional veggies. Perfect for weeknight dinners and comforting lunches. Plus, it's ready in just 30 minutes!
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 of jasmine rice + 3.5 cups water
- ¼ teaspoon of salt
- ¼ cup of fresh basil, chopped
- 1 medium onion or 2 shallots, diced
- 2 garlic cloves, chopped
- 1 inch of ginger, peeled and chopped
- 1 small hot chili, finely chopped, or to taste
- 1 medium sweet potato, cubed
- ¼ pound of sliced crimini or button mushrooms
- 1 (13.5 ounce) can of coconut milk
- 1 bunch of green onions, chopped
- 1 cup of thinly sliced red cabbage
- ½ cup of chopped fresh cilantro (optional)
- 1 tablespoon of rice vinegar
- 1 tablespoon of agave or sweetener of choice
- 1 tablespoon of fresh lime juice (or leave out and increase vinegar)
- 1-2 tablespoons of soy sauce, tamari, or coconut aminos
- ¼ cup of tahini
- 1 teaspoon of salt, or more to taste
- ½ teaspoon of black pepper
- ¼ cup of toasted sesame seeds, optional
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
Monounsaturated Fat
5g
Sodium
1109mg
(46%)
Potassium
668mg
(19%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
8429IU
(169%)
Vitamin C
32mg
(36%)
Calcium
186mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
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.