Description
A flavorful and comforting Sweet Potato Curry served over fragrant Basil Jasmine Rice, packed with tender sweet potatoes, mushrooms, coconut milk, and vibrant fresh herbs, perfect for a quick and nourishing weeknight meal.
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 simmer for 10-20 minutes until the rice is fluffy. Once cooked, stir in ¼ teaspoon salt and ¼ cup chopped fresh basil. Set aside and keep warm.
- Sauté Aromatics: Heat a tablespoon of oil over medium heat in a skillet. Add diced onion, chopped garlic, ginger, and finely chopped chili. Cook, stirring occasionally, until the mixture softens and begins to brown without burning, enhancing the aroma and flavor.
- Cook Sweet Potato and Mushrooms: Add cubed sweet potato and sliced mushrooms to the skillet. Stir to coat with the aromatics and oil. Cover and cook for 2-3 minutes until mushrooms shrink and release liquid, and start to brown slightly.
- Add Coconut Milk and Vegetables: Pour in the can of coconut milk, then add thinly sliced red cabbage and chopped green onions. Cover and simmer for another 3-4 minutes until the cabbage softens, allowing the flavors to meld.
- Season and Finish: Stir in rice vinegar, agave, lime juice, soy sauce or tamari, tahini, salt, black pepper, and chopped fresh cilantro if using. Mix thoroughly and adjust seasoning to taste, ensuring a balanced sweet, savory, and tangy flavor profile.
- Serve: Spoon the sweet potato curry over the prepared basil jasmine rice. Garnish with toasted sesame seeds and an optional drizzle of extra tahini for added richness and texture. Enjoy your warm, hearty meal!
Notes
- This Sweet Potato Curry is filled with tender sweet potatoes, creamy coconut milk, fresh herbs, and colorful veggies, ideal for comforting weeknight dinners or lunches.
- The dish comes together quickly, ready in just 30 minutes, making it perfect for busy schedules.
- For a spicier curry, increase the amount of chili to your taste preference.
- Optional toasted sesame seeds and tahini drizzle add extra flavor and texture but can be omitted if desired.
- Use tamari or coconut aminos for a gluten-free soy sauce alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 662
- 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
