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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and grated ginger to the pan and sauté for an additional minute until fragrant.

Step 4

Stir in the curry powder, ground cumin, and ground turmeric, cooking for 1 minute to toast the spices.

Step 5

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.

Step 6

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.

Step 7

Stir in the diced mango and lime juice, cooking for an additional 2 minutes to warm through.

Step 8

Taste and adjust seasoning as needed with additional salt or lime juice.

Step 9

Serve the Curried Yam and Mango over the cooked basmati rice, garnishing with chopped cilantro.

Nutrition Facts

Serving size	(2176.5g)

Amount per serving	% Daily Value*
Calories	1357.4

Total Fat 33.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 6108.3mg	0%
Total Carbohydrate 249.3g	0%
Dietary Fiber 24.8g	0%
Total Sugars 80.9g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 287.3mg	0%
Iron 16.4mg	0%
Potassium 4292.5mg	0%

*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.

Source of Calories

Fat: 21.9%

Protein: 6.3%

Carbs: 71.8%