This Sweet Potato Curry is served over Basil Jasmine Rice and filled with tender sweet potatoes, creamy coconut milk, a variety of fresh herbs, and a rainbow of additional veggies. Perfect for weeknight dinners and comforting lunches. Plus, it's ready in just 30 minutes!
1tablespoonof fresh lime juice (or leave out and increase vinegar)
1-2tablespoonsof soy sauce, tamari, or coconut aminos
¼ cupof tahini
1teaspoonof salt, or more to taste
½ teaspoonof black pepper
¼ cupof toasted sesame seeds, optional
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 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!