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Sesame Sweet Potato Curry with Basil Jasmine Rice
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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
jasmine rice
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 96.5% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.7% of RDA
• Calories: 43.9% of RDA
• Carbs: 39.3% of RDA
• Fat (total lipid): 61.8% of RDA
• Fiber: 33.2% of RDA
• Fructose: 3.2% of RDA
• Protein: 15.6% of RDA
• Sodium: 96.5% of RDA
• Sugar: 49.1% of RDA
• Vitamin A (IU): 180% of RDA
• Vitamin B6: 41.7% of RDA
• Vitamin C: 168% of RDA
• Iron: 3.6% of RDA
• Magnesium: 41.5% of RDA
• Manganese: 56.9% of RDA
• Niacin: 33.5% of RDA
• Potassium: 28.3% of RDA
• Zinc: 25.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
108
g
Calories
877
 
Fiber
9.29
g
Iron
0.679
mg
Protein
17.6
g
Sodium
1302
mg
Sugars
15.4
g
Fat (total lipid)
37.8
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
1
whole
+
-
 
diced.
 
2
cloves
+
-
 
chopped.
 
1
piece
+
-
 
peeled and chopped.
 
1
whole
+
-
 
finely chopped, add to taste (~1.6oz).
 
1
whole
+
-
 
cubed.
 
1/4
lbs
+
-
 
quartered.
 
1
cup
+
-
 
thinly sliced.
 
1
bunch
+
-
 
chopped.
 
1
can
+
-
 
 
1/2
cups
+
-
 
chopped.
 
1/2
cups
+
-
 
chopped.
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
or sweetener of choice.
 
1
tbsp
+
-
 
freshly squeezed.
 
2
tbsp
+
-
 
gluten-free if you prefer.
1/4
cups
+
-
 
 
1 1/4
tsp
+
-
 
more to taste.
 
1/2
tsp
+
-
 
 
1/4
cups
+
-
 
 
2
cups
+
-
 
 
3 1/2
cups
+
-
 
 
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PREPARATION
1.
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.
2.
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.
3.
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.
4.
Stir in remaining ingredients, basil through black pepper, stir well and season to taste.
5.
Serve over cooked basil rice and top with toasted sesame seeds and drizzled with additional tahini if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 877
Protein 17.6 g
Carbohydrates 108 g
Iron 0.68 mg
Fiber 9.29 g
Calcium 36.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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