Sesame Sweet Potato Curry with Basil Jasmine Rice
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.
Sesame Sweet Potato Curry with Basil Jasmine Rice
This rainbow veggie curry utilizes the creamy power of tahini 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.
METHOD Stovetop
DIET Vegan
Ingredients
- 1 medium onion or 2 shallots, diced
- 2 cloves garlic, chopped
- 1 inch of ginger, peeled and chopped
- 1 small hot chili, finely chopped, or to taste
- 1 medium sweet potato, cubed
- 1/4 pound of crimini or button mushrooms, quartered or sliced
- 1 cup of red cabbage, thinly sliced
- 1 bunch of green onions, chopped
- 1 can of coconut milk
- 1/4 cup of fresh basil, chopped
- 1/2 cup of fresh cilantro, chopped (optional)
- 1 Tablespoon of rice vinegar
- 1 Tablespoon of agave or sweetener of choice
- 1 Tablespoon of fresh lime juice (or leave out and increase vinegar)
- 1-2 Tablespoons of soy sauce, tamari, or coconut aminos
- 1/4 cup of tahini
- 1 teaspoon of salt, or more to taste
- 1/2 teaspoon of black pepper
- 1/4 cup of toasted sesame seeds, optional
- 2 cups of jasmine rice + 3.5 cups water
- 1/4 teaspoon of salt
- 1/4 cup of fresh basil, chopped
Instructions
- 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.
- 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.
- 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.
- Stir in remaining ingredients, basil through black pepper, stir well and season to taste.
- Serve over cooked basil rice and top with toasted sesame seeds and drizzled with additional tahini if desired. Enjoy!
Nutrition
Calories: 773kcalCarbohydrates: 106gProtein: 16gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 1045mgPotassium: 944mgFiber: 6gSugar: 10gVitamin A: 8739IUVitamin C: 38mgCalcium: 213mgIron: 7mg
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