Curried Yam and Mango Over Basmati Rice
Embark on a culinary adventure with this vibrant Curried Yam and Mango over Basmati Rice recipe, a delightful fusion of sweet, savory, and aromatic flavors. Tender yams simmered in a luxurious blend of coconut milk, fragrant curry spices, and a hint of fresh ginger create a creamy, spiced sauce, perfectly balanced by the juicy sweetness of diced mango and a splash of zesty lime juice. Served over fluffy basmati rice, this colorful dish is both comforting and exotic, making it a fantastic option for vegan and gluten-free dining. Garnished with fresh cilantro, it’s a wholesome, crowd-pleasing meal that's ready in under an hour, perfect for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 medium Yams (peeled and diced)
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 1 large Mango (peeled and diced)
- 1 tablespoon Lime juice
- 0.25 cup Cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Combine 1 cup of basmati rice, 2 cups of water, and 1 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan and sauté for an additional minute until fragrant.
Stir in the curry powder, ground cumin, and ground turmeric, cooking for 1 minute to toast the spices.
Add the diced yams to the skillet, tossing to coat in the spice mixture. Pour in the coconut milk and vegetable broth, then stir to combine.
Bring the mixture to a simmer and cover the skillet. Reduce the heat to low and cook for 20 minutes, or until the yams are tender and the sauce has thickened slightly.
Stir in the diced mango and lime juice, cooking for an additional 2 minutes to warm through.
Taste and adjust seasoning as needed with additional salt or lime juice.
Serve the Curried Yam and Mango over the cooked basmati rice, garnishing with chopped cilantro.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 18.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1684 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
