Careme

Ingredients

• 365 by Whole Foods Market, Organic Jasmine Thai White Rice, 32 OZ

  1 cup $4.19
• Baby Bella Mushrooms

  8 OZ, sliced $2.79
• Organic Orange Sweet Potato

  1 medium, peeled and 3/4-inch diced $2.99
• Organic Baby Spinach Salad, 5 Ounce

  3 packed cups $4.21
• Roma Tomato

  2 medium, chopped $2.99
• Yellow Onion

  1 medium, chopped $1.49
• Organic Garlic, 3 CT

  4 cloves, minced $2.89
• Green Jalapeno Pepper

  1, finely chopped $3.49
• Mini Cucumber, 9 OZ

  1, finely diced $2.99
• Cilantro Bunch

  3 tablespoons chopped, divided $1.09
• Bagged Seedless Lemons, 16 oz

  1/2 lemon $2.99
• Pantry items: coconut milk, roasted peanuts, neutral oil, cumin seeds, mustard seeds, curry leaves if available, ground coriander, turmeric, mild chile powder, salt

  as needed

Instructions

1. Rinse 1 cup jasmine rice until the water runs clear. Slice 8 ounces baby bella mushrooms, peel and dice 1 medium sweet potato into 3/4-inch cubes, chop 1 medium yellow onion and 2 Roma tomatoes, mince 4 garlic cloves, finely chop 1 green jalapeno, finely dice 1 mini cucumber, and chop 3 tablespoons cilantro, keeping some for garnish.
2. Cook 1 cup jasmine rice with 1 1/2 cups water and a pinch of salt until tender, about 15 minutes. Rest covered and fluff before serving.
3. Heat 1 1/2 tablespoons oil in a wide saucepan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. If you have curry leaves in the pantry, add a few now. When fragrant, add the chopped onion and cook 5 minutes until softened and lightly golden. Add the minced garlic and chopped jalapeno and cook 30 seconds.
4. Add the chopped 2 Roma tomatoes, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon mild chile powder, and 3/4 teaspoon salt. Cook 4 to 5 minutes, mashing the tomatoes into a rough sauce.
5. Stir in the diced sweet potato, sliced mushrooms, 1/3 cup roasted peanuts, 1/2 cup water, and 3/4 cup coconut milk. Bring to a lively simmer, cover partially, and cook 12 to 15 minutes, stirring occasionally, until the sweet potato is tender and the sauce is thick enough to coat a spoon. The mushrooms should be silky, not watery; if needed, uncover for the last few minutes to reduce.
6. Fold in 3 packed cups spinach and cook just until wilted, about 1 minute. Squeeze in juice from 1/2 lemon and stir in 1 tablespoon chopped cilantro. Taste and adjust salt.
7. Mix the diced mini cucumber with 1 tablespoon chopped cilantro, a pinch of salt, and a small squeeze of lemon for a quick cooling garnish.
8. Plate by spooning the jasmine rice into low bowls, ladling the mushroom-sweet potato curry partly over and partly beside the rice so the sauce pools attractively, then topping with the cucumber-cilantro garnish. Finish with the remaining cilantro for a fresh green accent against the warm orange-red curry.