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Sweet & Spicy Kashmiri Curry with Japanese Yam & Green Beans
2 or 4 Serving Dinner

Sweet & Spicy Kashmiri Curry

with Japanese Yam & Green Beans

Tags: Gluten-Free, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
730
FAT
29g
CARBOHYDRATES
112g
PROTEIN
12g


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INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 oz fresh ginger
  3. 2 garlic cloves
  4. 1 Japanese yam
  5. 4 oz green beans
  6. 1 tbsp tomato powder
  7. ¼ cup toasted coconut
  8. ¼ cup tamarind chutney
  9. 1 tsp turbinado sugar
  10. 2 tsp curry powder
  11. 2 tsp Kashmiri chile powder
  12. 5.5 oz coconut milk
  13. ¼ cup almonds
  14. 1 lime
  15. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition
  19. Directions for 4 servings indicated in parentheses
Allergens: tree nut (almond, coconut)
Tools: Medium saucepan, Blender or food processor, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
730
FAT
29g
CARBOHYDRATES
112g
PROTEIN
12g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the brown rice

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.

2
Prepare the produce

Peel and roughly chop the ginger. Peel the garlic. Chop unpeeled yam(s) into 1 inch cubes. Halve the green beans.

3
Roast the vegetables

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.

4
Make the curry paste

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.

5
Simmer the curry

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.

6
Serve

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 brown 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!

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