Description
This Sweet Potato Curry with Basil Jasmine Rice is a vibrant, wholesome dish combining tender sweet potatoes, creamy coconut milk, and fresh herbs. It’s a comforting, flavorful vegan curry that is perfect for weeknight dinners or cozy lunches, ready in just 30 minutes.
Ingredients
Scale
Basil Jasmine Rice
- 2 cups jasmine rice
- 3.5 cups water
- ¼ teaspoon salt
- ¼ cup fresh basil, chopped
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 omit 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: Combine jasmine rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 10-20 minutes until rice is fluffy and water is absorbed. Stir in ¼ teaspoon salt and ¼ cup chopped fresh basil once cooked.
- Sauté Aromatics: While the rice cooks, heat a tablespoon of oil over medium heat in a pan. Add diced onion, chopped garlic, ginger, and finely chopped chili. Sauté until softened and lightly browned without burning.
- Cook Sweet Potato and Mushrooms: Add cubed sweet potatoes and sliced mushrooms to the pan, stirring to coat in the aromatics. Cover and cook for 2-3 minutes until mushrooms release liquid and start browning.
- Add Coconut Milk and Vegetables: Pour in coconut milk, then add thinly sliced red cabbage and chopped green onions. Cover and cook for another 3-4 minutes until the cabbage softens.
- Incorporate Remaining Ingredients and Season: Stir in chopped fresh basil, chopped cilantro (if using), rice vinegar, agave, lime juice, soy sauce (or tamari/coconut aminos), tahini, salt, and black pepper. Mix well and adjust seasoning as needed.
- Serve: Plate the sweet potato curry over the basil jasmine rice. Garnish with toasted sesame seeds and drizzle extra tahini if desired. Enjoy warm.
Notes
- This curry is vegan and packed with nutritious vegetables, perfect for quick weekday meals.
- The lime juice can be omitted if preferred, increasing vinegar slightly for acidity.
- Adjust the chili to taste for spiciness.
- To add protein, consider serving with chickpeas or tofu.
- Leftovers keep well refrigerated for up to 3 days.
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
