Description
This Sweet Potato Curry with Basil Jasmine Rice is a vibrant, comforting dish bursting with fresh herbs, tender sweet potatoes, and creamy coconut milk. Served over fragrant jasmine rice infused with fresh basil, it’s perfect for an easy weeknight dinner or a satisfying lunch, ready in just 30 minutes.
Ingredients
Units
Scale
Basil Jasmine Rice
- 2 cups jasmine rice
- 3.5 cups water
- 1/4 teaspoon salt
- 1/4 cup fresh basil, chopped
Sweet Potato Curry
- 1 medium onion or 2 shallots, diced
- 2 garlic cloves, chopped
- 1 inch ginger, peeled and chopped
- 1 small hot chili, finely chopped (or to taste)
- 1 medium sweet potato, cubed
- 1/4 pound sliced crimini or button mushrooms
- 1 (13.5 ounce) can coconut milk
- 1 bunch green onions, chopped
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped fresh cilantro (optional)
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sweetener of choice
- 1 tablespoon fresh lime juice (or leave out and increase vinegar)
- 1-2 tablespoons soy sauce, tamari, or coconut aminos
- 1/4 cup tahini
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon black pepper
- 1/4 cup toasted sesame seeds (optional)
Instructions
- Cook the Rice: Combine jasmine rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook for 10-20 minutes until the rice is fluffy. Stir in ¼ teaspoon salt and ¼ cup chopped fresh basil once done.
- Sauté Aromatics: While the rice cooks, heat a tablespoon of medium-high heat oil in a pan over medium heat. Add diced onion, chopped garlic, ginger, and finely chopped chili. Sauté until everything softens and begins to brown, taking care not to burn.
- Add Vegetables: Add cubed sweet potato and sliced mushrooms to the pan. Stir to coat in the aromatics and oil. Cover the pan and cook for 2-3 minutes until mushrooms release some liquid and start to brown.
- Simmer Curry: Pour in the can of coconut milk, add thinly sliced red cabbage and chopped green onions. Cover and cook for another 3-4 minutes until the cabbage softens.
- Season the Curry: Stir in fresh cilantro (if using), rice vinegar, agave, lime juice, soy sauce, tahini, salt, and black pepper. Mix well and adjust seasoning to taste.
- Serve: Spoon the sweet potato curry over the cooked basil jasmine rice. Top with toasted sesame seeds and drizzle with extra tahini if desired. Enjoy immediately.
Notes
- This dish combines tender sweet potatoes with creamy coconut milk and a vibrant mix of fresh herbs and veggies for a colorful, nutritious meal.
- Ready in just 30 minutes, it’s perfect for quick weeknight dinners or comforting lunches.
- Adjust chili quantity to your preferred spice level.
- Optional cilantro and toasted sesame seeds add extra freshness and crunch.
- Use tamari or coconut aminos for a gluten-free soy sauce alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 662 kcal
- Sugar: 9 g
- Sodium: 1109 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 106 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
