Sweet & Spicy Kashmiri Curry
with Japanese Yam & Green Beans
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- ½ cup short-grain brown rice
- 1 oz fresh ginger
- 2 garlic cloves
- 1 Japanese yam
- 4 oz green beans
- 1 tbsp tomato powder
- ¼ cup toasted coconut
- ¼ cup tamarind chutney
- 1 tsp turbinado sugar
- 2 tsp curry powder
- 2 tsp Kashmiri chile powder
- 5.5 oz coconut milk
- ¼ cup almonds
- 1 lime
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Add brown rice, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 25 to 30 minutes.
Peel and roughly chop the ginger. Peel the garlic. Dice the unpeeled yam(s) into 1 inch cubes. Halve the green beans.
Add diced yam, halved green beans, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes.
Add chopped ginger, peeled garlic, tomato powder, toasted coconut, tamarind chutney, turbinado sugar, curry powder, ¾ tsp (1½ tsp) salt, ½ cup (1 cup) water, and as much of the Kashmiri chile powder as you’d like to a blender. Blend the curry paste until smooth, scraping down the sides of the blender as necessary. TIP: If you’re sensitive to spice, use less Kashmiri chile powder.
Heat 1 tbsp (2 tbsp) vegetable oil in a medium saucepan over medium heat. Add curry paste and cook until fragrant and toasted, 1 to 2 minutes. Add coconut milk and bring to a simmer. Cook the Kashmiri curry until slightly thickened, 2 to 3 minutes.
Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add roasted yam and green beans and lime juice to the curry. Divide the rice between bowls. Top with sweet and spicy Kashmiri curry with Japanese yam and green beans. Sprinkle with almonds and serve with lime wedges. Bon appétit!