Description
This Sweet Potato Curry with Basil Jasmine Rice is a vibrant, flavorful dish featuring tender sweet potatoes simmered in creamy coconut milk, infused with fresh herbs and aromatic spices. Paired with fragrant basil-infused jasmine rice, it offers a comforting and colorful meal perfect for weeknight dinners or satisfying lunches. Ready in just 30 minutes, it combines nutritional benefits with rich, plant-based flavors.
Ingredients
Scale
For the Basil Jasmine Rice
- 2 cups jasmine rice
- 3.5 cups water
- ¼ teaspoon salt
- ¼ cup fresh basil, chopped
For the 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
- ¼ pound sliced crimini or button mushrooms
- 1 (13.5 ounce) can coconut milk
- 1 bunch green onions, chopped
- 1 cup thinly sliced red cabbage
- ½ 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
- ¼ cup tahini
- 1 teaspoon salt, or more to taste
- ½ teaspoon black pepper
- ¼ cup toasted sesame seeds (optional)
Instructions
- Cook the Jasmine Rice: Combine 2 cups of jasmine rice and 3.5 cups water in a medium saucepan and bring to a boil. Reduce heat to low and cover, cooking for 10-20 minutes until the rice is fluffy and water is absorbed. Stir in ¼ teaspoon salt and ¼ cup chopped fresh basil. Set aside and keep warm.
- Sauté Aromatics: While the rice cooks, heat 1 tablespoon of medium-high heat oil in a pan over medium heat. Add diced onion (or shallots), chopped garlic, peeled and chopped ginger, and finely chopped chili. Cook, stirring frequently, until the mixture softens and browns slightly without burning, around 3-5 minutes.
- Add Vegetables: Add the cubed sweet potato and sliced mushrooms to the pan, stirring to coat them with the aromatics and oil. Cover and cook for 2-3 minutes until the mushrooms shrink and release their moisture and the sweet potatoes begin to soften and brown a bit.
- Simmer Curry: Pour in the coconut milk, add the thinly sliced red cabbage and chopped green onions. Cover and cook for an additional 3-4 minutes until the cabbage softens and the curry mixture is heated through.
- Season the Curry: Stir in the chopped fresh basil (if reserved aside), chopped fresh cilantro (if using), rice vinegar, agave or sweetener of choice, fresh lime juice, soy sauce (or tamari/coconut aminos), tahini, salt, and black pepper. Mix thoroughly and adjust seasoning to taste.
- Serve: Plate the sweet potato curry over the fragrant basil jasmine rice. Garnish with toasted sesame seeds and an optional drizzle of additional tahini if desired. Serve immediately and enjoy the vibrant flavors.
Notes
- The dish combines sweet potatoes, creamy coconut milk, fresh herbs, and an array of vegetables for a nutritious and comforting meal.
- Using jasmine rice infused with basil adds a fragrant, herbaceous complement to the rich curry.
- This recipe is perfect for quick weeknight dinners or hearty lunches and can be ready in about 30 minutes.
- You can adjust the heat level by varying the amount of hot chili used.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Optional cilantro and toasted sesame seeds add freshness and texture but can be omitted if preferred.
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
