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.


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