Sesame Sweet Potato Curry with Basil Jasmine Rice

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

This rainbow veggie curry utilizes the creamy power of tahini (which is sesame seed butter) to lend it’s rich and savory flavor. Along with creamy coconut milk, a variety of fresh herbs and nutritious veggies, this dish will transport you someplace happy and tropical.


  • 1 medium onion or 2 shallots, diced
  • 2 cloves garlic, chopped
  • 1" ginger, peeled and chopped
  • 1 small hot chili, finely chopped, or to taste
  • 1 medium sweet potato, cubed
  • 1/4 lb crimini or button mushrooms, quartered or sliced
  • 1 cup red cabbage, thinly sliced
  • 1 bunch green onions, chopped
  • 1 can coconut milk
  • 1/4 cup fresh basil, chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 1 Tbsp rice vinegar
  • 1 Tbsp agave or sweetener of choice
  • 1 Tbsp fresh lime juice (or leave out and increase vinegar)
  • 1-2 Tbsp soy sauce, tamari, or coconut aminos
  • 1/4 cup tahini
  • 1 tsp salt, or more to taste
  • 1/2 tsp black pepper
  • 1/4 cup toasted sesame seeds, optional
  • 2 cups jasmine rice + 3.5 cups water
  • 1/4 tsp salt
  • 1/4 cup fresh basil, chopped


Step 1

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 1/4 tsp of salt and a 1/4 cup fresh basil.

Step 2

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.

Step 3

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.

Step 4

Stir in remaining ingredients, basil through black pepper, stir well and season to taste.

Step 5

Serve over cooked basil rice and top with toasted sesame seeds and drizzled with additional tahini if desired. Enjoy!

Recipe Type:

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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Comments (4)

  1. posted by Linda on April 6, 2015

    This looks soooo good! New to this, love your page.

    • posted by Renee Press on April 6, 2015

      Thanks Linda! Let us know if you make it!

  2. posted by Alexandre Ruel on May 26, 2015

    This is really good ! I let the yams cook more dans 2-3 minutes…But yea the recipe is delicious !

    • posted by Renee Press on May 26, 2015

      Thanks for the feedback Alexandre! Glad you enjoyed it 😉


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