Sesame Sweet Potato Curry with Basil Jasmine Rice

2015-04-01
  • 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.

Ingredients

  • 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

Method

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. fireandearthkitchen.com

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Comments (4)

  1. posted by Linda on April 6, 2015

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

      Reply
    • posted by Renee Press on April 6, 2015

      Thanks Linda! Let us know if you make it!

        Reply
  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 !

      Reply
    • posted by Renee Press on May 26, 2015

      Thanks for the feedback Alexandre! Glad you enjoyed it 😉

        Reply

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