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Sweet Potato Curry Risotto


-3 cups vegetable broth

-1 can coconut milk

-3 Tbsp avocado oil

-1/2 Tbsp minced garlic

-1 tsp cumin seeds

-2 tsp turmeric

-4 oz. can diced jalapeños

-4-5 Tbsp yellow curry powder

-3 cups arborio rice

-1/2 cup white cooking wine

-1 cup diced sweet potato

-1 cup frozen green peas

-2 sliced orange bell peppers

-1 cup diced tempeh

-1/2 cup chopped broccoli


-Combine broth and coconut milk in saucepan, bring to a boil, reduce heat to low, cover, and simmer

-Heat avocado oil on high in pan

-Add garlic, cumin seeds, turmeric, jalapeños, and curry powder

-Saute for 1-2 minutes

-Add white cooking wine to deglaze pan

-Add rice and stir to cover with oil and spices

-Add 2 cups of broth/coconut mixture

-Stir, and once broth/coconut mixture is absorbed, add remaining broth/coconut mixture from saucepan

-Stir in all vegetables and tempeh

-Reduce heat to medium-high, cover, and let cook for 5-7 minutes

-Stir thoroughly, reduce heat to medium-low, cover, and let cook for another 10-15 minutes

Recommend adding salt to taste after serving.

Serves 3-4 adults generously with leftovers.

If you try this one, please let me know how you like it. :)


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