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Sesame Sweet Potato Curry with Basil Jasmine Rice
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55 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
peeled and cubed.
 
4
cups
 
1
tsp
 
1/2
cups
or rice milk, (plus about 1 cup more to thin, if needed).
 
2/3
cups
chopped.
 
1
whole
pre-roasted (I sliced the pepper in half, seeded it, and placed in a 350 F oven for 10 min on each side) and chopped after cooled.
 
2
tbsp
 
 
 
to taste.
 
 
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PREPARATION
1.
In a large pot, boil water, add salt, and add potatoes to boil for about 30-35 minutes.
2.
When potatoes are finished cooking, rinse them and add to a food processor. Add the 1/2 cup milk and blend for 1 minute. The potatoes will have a creamy consistency.
3.
Add the rest of the ingredients to the processor- basil, red pepper, tahini, and pepper to taste. To thin out the soup, add desired amount of milk and pulse to combine ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 132
Protein 3.17 g
Carbohydrates 16.6 g
Iron 0.72 mg
Fiber 2.09 g
Calcium 35.9 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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