Description
This Sweet Potato Curry with Basil Jasmine Rice is a vibrant, comforting dish bursting with fresh herbs, creamy coconut milk, and a variety of colorful vegetables. Perfectly cooked jasmine rice infused with fresh basil pairs beautifully with a luscious curry featuring tender sweet potatoes, mushrooms, and aromatic spices. Ready in just 30 minutes, this wholesome recipe is ideal for weeknight dinners or satisfying lunches.
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 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 Rice: Combine jasmine rice and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 10-20 minutes until the rice is fluffy and water is absorbed. Stir in ¼ teaspoon salt and ¼ cup chopped fresh basil for a fragrant finish.
- Sauté Aromatics: While the rice cooks, heat a tablespoon of oil over medium heat. Add diced onion, chopped garlic, ginger, and finely chopped chili. Sauté until softened and browned, being careful not to burn the ingredients.
- Add Vegetables and Mushrooms: Add cubed sweet potato and sliced mushrooms to the pan. Stir to coat everything evenly with the aromatics and oil. Cover and cook for 2-3 minutes until mushrooms release their liquids and begin to brown.
- Simmer Curry: Pour in the canned coconut milk, then add thinly sliced red cabbage and chopped green onions. Cover the pan and cook for 3-4 more minutes until the cabbage softens and the curry thickens slightly.
- Season and Finish: Stir in the remaining ingredients — chopped basil, cilantro (if using), rice vinegar, agave, lime juice, soy sauce, tahini, salt, and black pepper. Mix well and adjust seasoning to taste.
- Serve: Spoon the sweet potato curry over the fragrant basil jasmine rice. Top with toasted sesame seeds and drizzle with additional tahini if desired. Enjoy this flavorful and comforting meal!
Notes
- This dish combines tender sweet potatoes and creamy coconut milk with fresh herbs and crunchy vegetables for a balanced and hearty meal.
- The recipe is quick to prepare and perfect for easy weeknight dinners or wholesome lunches.
- Adjust the heat level by varying the amount of chili used.
- Use tamari or coconut aminos as gluten-free alternatives to soy sauce.
- To make it vegan, ensure the sweetener used is plant-based.
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
