This rainbow veggie curry utilizes the creamy power of tahini (which is sesame seed butter) to lend its 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.
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.
¼poundof crimini or button mushrooms, quartered or sliced
1cupof red cabbage, thinly sliced
1bunchof green onions, chopped
1canof coconut milk
¼cupof fresh basil, chopped
½cupof fresh cilantro, chopped (optional)
1Tablespoonof rice vinegar
1Tablespoonof agave or sweetener of choice
1Tablespoonof fresh lime juice (or leave out and increase vinegar)
1-2Tablespoonsof soy sauce, tamari, or coconut aminos
1teaspoonof salt, or more to taste
½teaspoonof black pepper
¼cupof toasted sesame seeds, optional
2cupsof jasmine rice + 3.5 cups water
¼cupof fresh basil, chopped
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 ¼ teaspoon of salt and a ¼ 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!
If you don't have sweet potato, try cubed butternut squash.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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